Microwaved chocolate pudding

6 servings

By Food24 November 03 2009
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Ingredients (14)

250.00 ml water
250.00 ml brown sugar — soft
25.00 ml cocoa powder
2.00 ml cinnamon — ground
250.00 ml flour — cake
25.00 ml cocoa powder
15.00 ml baking powder
cloves — ground, pinch
salt — pinch
65.00 ml butter
200.00 ml brown sugar — soft
65.00 ml butter — or margerine
1.00 eggs — extra-large
190.00 ml milk
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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.

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