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- 1 cup of yeast flour
- 1/3 cup cocoa
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1 lightly beaten egg
- 1/4 cup butter, melted
- 1/2 teaspoon of vanilla essence
- 1/2 cup lightly packed brown sugar
- 1 teaspoon salt
Preheat the oven to 180C.
Grease 4 molds or small pudding bowls.
In a bowl, sift the flour, half the cocoa and a pinch of salt. Add the icing sugar. Make a well in the center.
In a separate bowl, combine milk, egg, melted butter, and vanilla.
Pour into the dry mix and mix until smooth.
Place the mixture in prepared molds and place them on the baking tray. Combine brown sugar and cocoa and sprinkle evenly over each pudding. Pour boiling water over the back of a spoon to fill each pudding almost to the top.
Bake for 20-25 minutes or until raised and firm to the touch.
- 4 oven proof molds
- 1 bowl
- 1 wooden spoon
Let cool for a few minutes as it will be incredibly hot. It may be best to serve young children in a different bowl. Delicious with cream or pastry cream, hot cream in winter.
chocolate with individual puddings sauces