delicious recipe for the microwave oven.
- 4 oz Sugar
- 2 dessertspoons Cocoa Powder
- 6 oz strong Plain Wholemeal Flour
- 1 teaspoon Baking Powder
- 4 floz Peanut Oil
- 1 teaspoon Vanilla Essence
- 1/3 pint cold Water
You will also need some Golden Syrup
(partially inverted refiner's syrup) or custard.
Grease and line (with grease proof paper) an 8
inch round microwave bowl and set to one side. An
alternative to this is to line the container with
clingfilm - as this does not absorb moisture from
the cake, it does not stick to the pudding at
Mix the sugar, cocoa, flour and baking powder
in a mixing bowl. Make a well and add the oil and
vanilla essence. Pour in the cold water and mix.
Pour into the microwave bowl and microwave for 10
minutes at 450 Watts (around 7 or 8 minutes for
650 watts et cetera).
- Add chocolate drops;
- Instead of cocoa, use between ½ and 1
teaspoon of ground root ginger;
It will keep in the refrigerator for a few
days at the most - this is so quick and easy that
you shouldn't need to prepare it more than an
hour in advance any way - eat it while it is
still hot from the oven.
Serve with Golden syrup or custard.