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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:

  1. Add chocolate drops;
  2. Instead of cocoa, use between 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.

 
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