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Microwaved chocolate pudding

Ingredients
SAUCE
250 ml water
250 ml soft brown sugar
25 ml cocoa
2 ml ground cinnamon
BATTER
250 ml cake flour
25 ml cocoa
15 ml baking powder
pinch ground cloves
pinch salt
65 ml butter
200 ml soft brown sugar
65 ml butter or margarine
1 extra-;large egg
190 ml milk

Method:
Blend all the sauce ingredients in a microwaveproof dish or jug. Microwave for 5 minutes on 100 per cent power, stirring occasionally. Sift together the cake flour, cocoa, baking powder, cloves and salt. Cream the butter until light and fluffy. Add small quantities of sugar at a time, beating continuously. Fold in the dry ingredients, alternating with the milk. Spoon the batter into a deep microwaveproof dish and pour over the sauce. Cover lightly with plastic wrap, place in the microwave oven on an upturned saucer and microwave on 70 percent power. Remove the plastic wrap and microwave for another 5 minutes on 70 percent power. Leave for 5 minutes before serving with ice cream.

Recipe From : YOU August 08, 1996

Recipe from YOU : August 08, 1996 See what YOU has in store this month. Subscribe now and save!