This is a really easy pudding to make and bake, the addition of wholemeal flour does add a little texture which I enjoy, but if preferred, you can use all white self raising. Occasionally I replace the vanilla with coffee liqueur, adding about one tablespoon and reducing the water for the sauce by around 10 ml.
Preparation … 15 minutes
Baking … 50 minutes
75 grams wholemeal self raising flour
75 grams white self raising flour
150 grams golden caster sugar
20 grams Green and Blacks organic cocoa powder
1/4 tsp sea salt flakes (crush using a pestle and mortar)
120 ml milk
1 tsp vanilla bean extract or natural vanilla extract
35 grams unsalted butter, melted
150 grams light muscovado sugar
40 grams Green and Blacks organic cocoa powder
425 ml hot water
- Preheat oven to 190ºC, 374ºF, gas mark 5.
- Brush a 2 litre ovenproof dish with softened butter, dust with sifted cocoa, tapping out excess.
- Sift the cocoa for the sauce into a medium bowl, add the muscovado sugar and stir with a whisk until well blended, set aside.
- Boil the water.
- Sift the flours, sugar and cocoa with the sea salt into a large mixing bowl, add any bran remaining in the sieve and stir with a whisk to blend.
- Put the milk, vanilla and melted butter into a jug, stir with a whisk, add to the dry ingredients and stir until smooth then pour into the prepared dish.
- Sprinkle the sugar and cocoa evenly over the top, very slowly and gently pour the freshly boiled water over the pudding (try pouring over the back of a wooden spoon).
- Bake in the preheated oven for approx. 50 minutes, or until risen.
- Serve while hot with fresh cream.