Points per serving 6½
Serves 4
50 g polyunsaturated margarine
50 g caster sugar
2 medium eggs, beaten
1 teaspoon vanilla essence
100 g self raising flour
15 g cocoa powder, unsweetened
Sauce:
50 g Plain Chocolate, broken into pieces
1 heaped teaspoon cocoa powder, unsweetened
1 level tablespoon cornflour
150 ml water
1 teaspoon artificial sweetener, to taste
Use 1 tsp of margarine to lightly grease 4 small pudding basins or heatproof teacups. Cream the remaining margarine with the caster sugar until light and fluffy. Gradually beat in the eggs and vanilla extract.
Sift in the flour and cocoa powder and fold into the mixture using a large metal spoon. Add just enough warm water, about 2 tbsp, to give a soft, dropping consistency.
Spoon the mixture into the prepared pudding basins. Cover tightly with pieces of foil.
Transfer the basins to a steamer and steam for about 30 minutes, topping up the steamer with boiling water from time to time.
To make the sauce, place the chocolate, cocoa powder, cornflour and water in a small saucepan and heat gently, stirring constantly until smooth and blended.
Carefully turn out the chocolate sponge puddings and serve with the hot chocolate sauce.
Notes
If you don’t have a steamer, put the pudding basins into a large saucepan and add enough hot water to come about a third of the way up the sides of the basins. Cover and simmer for 30 minutes, checking that the water does not boil dry.
50 g polyunsaturated margarine
50 g caster sugar
2 medium eggs, beaten
1 teaspoon vanilla essence
100 g self raising flour
15 g cocoa powder, unsweetened
Sauce:
50 g Plain Chocolate, broken into pieces
1 heaped teaspoon cocoa powder, unsweetened
1 level tablespoon cornflour
150 ml water
1 teaspoon artificial sweetener, to taste
Use 1 tsp of margarine to lightly grease 4 small pudding basins or heatproof teacups. Cream the remaining margarine with the caster sugar until light and fluffy. Gradually beat in the eggs and vanilla extract.
Sift in the flour and cocoa powder and fold into the mixture using a large metal spoon. Add just enough warm water, about 2 tbsp, to give a soft, dropping consistency.
Spoon the mixture into the prepared pudding basins. Cover tightly with pieces of foil.
Transfer the basins to a steamer and steam for about 30 minutes, topping up the steamer with boiling water from time to time.
To make the sauce, place the chocolate, cocoa powder, cornflour and water in a small saucepan and heat gently, stirring constantly until smooth and blended.
Carefully turn out the chocolate sponge puddings and serve with the hot chocolate sauce.
Notes
If you don’t have a steamer, put the pudding basins into a large saucepan and add enough hot water to come about a third of the way up the sides of the basins. Cover and simmer for 30 minutes, checking that the water does not boil dry.
No comments:
Post a Comment