Chocolate Pudding
A quick, delicious recipe for the microwave oven.
Ingredients:
- 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.
Method:
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 all.
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).
Variations:
- Add chocolate drops;
- Instead of cocoa, use between ½ and 1 teaspoon of ground root ginger;
Storage:
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.
Serving suggestions:
Serve with Golden syrup or custard.
