Gooey choco­late pud­ding

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 40 MIN

Drum Food - - CONTENTS -

310ml (1¼c) cas­tor sugar 250ml (1c) flour

80ml (¹⁄₃c) co­coa

10ml (2t) bak­ing pow­der pinch of salt

125ml (½c) milk

80ml (¹⁄₃c) but­ter, melted 10ml (2t) vanilla essence 200g dark choco­late, finely

chopped

125ml (½c) brown sugar 250ml (1c) hot wa­ter

15ml (1T) in­stant cof­fee ice cream to serve

Pre­heat the oven to 180°C and grease a bak­ing pan.

1 In a medium bowl, mix to­gether 200ml (¾c) of the cas­tor sugar, the flour, 45ml (3T) of the co­coa, the bak­ing pow­der and salt.

2 Whisk in the milk, melted but­ter and vanilla essence, and beat un­til the mix­ture is smooth. 3 Spoon the bat­ter into the pre­pared pan and sprin­kle over the chopped choco­late.

4 Com­bine the re­main­ing cas­tor sugar, co­coa and brown sugar in another bowl. Sprin­kle this mix­ture over the bat­ter.

5 Mix the hot wa­ter with the cof­fee and care­fully pour the mix­ture over the bat­ter. Do not stir.

6 Bake for 40 min­utes. Serve warm with ice cream.

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