RECIPES
Chocolate Pudding
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Metric Measurements 330g cocoa 125ml boiling water 90g butter 125ml castor sugar 1 egg 17g vanilla essence 210g raspberry jam 375ml Self Raising Flour pinch of salt |
Imperial Measurements 3 tablespoons cocoa 1/2 cup boiling water 3oz butter 1/2 cup castor sugar 1 egg 1/2 teaspoon vanilla essence 3 teaspoons raspberry jam 1 1/2 cups Self Raising Flour pinch of salt |
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Method Put cocoa into a cup, fill to 1/2 cup measure with boiling water, mix together until blended, cool. Cream butter, sugar, add egg and vanilla essence, beat in thoroughly. Grease 6 moulds, put a slightly rounded teaspoon of jam in bottom of each. Sift flour and salt, then sift into the creamed mixture. Add the cocoa mixture and combine until blended. Divide mixture between prepared moulds. Have frypan heated with a depth of about 2cm (3/4inch) water. Place moulds in (no need to cover with paper), cover with frypan lid and simmer for 20 minutes. |
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