Chocolate pudding

Enough for 4-6

Cressida

The sheer volume of dessert recipes here speaks volumes about my priorities

ingredients

120g SR flour
4 tblsp cocoa
pinch salt
110g butter, at room temp if you can
1/2 cup sugar
2 eggs, slightly beten
1 tsp vanilla essence
1-2 tblsp milk
150g (about half a block) of dark chocolate, cut into chunks about the size of your index finger tip.
100g brown sugar
4 tblsp cocoa
1 cup boiling water

1
Butter a casserole dish (one of those square blue and white ones that most people are apparently issued with at birth is the sort of size you want). Heat oven to 180C. Sift together flour, cocoa and salt. Cream butter and sugar until pale (I always use an electric beater). Then beat in eggs and vanilla. Fold in the flour mixture, then add the milk until the mixture is soft. Spoon into the dish.
2
To make the sauce, pour the water over the sugar and cocoa, stir a bit then pour over the pudding. Bake for 30-40 minutes until the top is firm and crusty, the centre tests clean with a skewer but the bottom will still be runny and saucy.

Source: Cressida