Chocolate mud pudding in own rich Chocolate sauce



50g butter

200g brown sugar

Half table spoon black treacle

475ml milk

90g self-raising flour

75ml cocoa powder



Preheat oven to 180C/Gas 4

Lightly grease a 1.5 litre ovenproof dish, place dish on a baking sheet

Put butter in a saucepan. Add 115g of the sugar and 150 of the milk.

Heat gently, stirring occasionally until the butter is melted and the sugar is dissolved.
Remove pan from heat.

Sift flour and 15ml coca into the mixture. Stir in until even. Pour mix into the dish and
level the surface.

Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle over the
pudding mixture. Pour the remaining milk over the pudding.

Bake for 45-50 minutes or until the sponge has risen to the top and is firm to the touch.

Serve hot with cream or ice cream.


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