This recipe is incredibly easy – you barely even need to stir it before putting in the oven! It doesn’t look very attractive (it’s nickname is the cowpat dessert), but it’s very rich and gooey. Mmmmmmm…..
Butter for greasing
150g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinammon
¼ teaspoon chili powder
200g caster sugar
50g good quality cocoa powder
125ml milk
1 teaspoon vanilla extract
60ml corn or vegetable oil
100g soft brown sugar
175ml boiling water
60ml rum or whisky
Preheat oven to 375F. Butter a 2 litre capacity round pudding bowl. In pudding bowl, combine flour, baking powder, bicarbonate of soda, pinch of salt, cinammon, chili, caster sugar and half the cocoa. Beat milk, vanilla and oil together and pour into dry ingredients. Mix to make thick, smooth batter.
Sprinkle remaining 25g cocoa and brown sugar over the batter in the pudding bowl. Measure out 175ml freshly boiled water and pour into the pudding bowl. Pour over rum or whisky and put pudding in the oven. Cook for 30 minutes, by which time the top of the pudding should have set to a bubbly chocolatey sponge but the underneath will be wobbly and liquid.
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