Another essentials recipe from the March 2012 issue

 

50g Soft butter plus extra for greasing

200g Caster sugar

2 Medium eggs

150g self raising flour

2 Tbsp cocoa

200ml semi skimmed milk

200g light muscovado sugar

1.5 Tbsp cocoa

3 Tbsp golden rum

50g Roasted hazelnuts roughly chopped.

Creme fraiche or ice cream to serve.

 

1) Heat the oven to 180 c and butter a 1.5 litre ovenproof dish.

2) Whisk the butter , caster sugar and eggs with an electric hand whisk until pale and light. add the dry ingredients and the milk and whisk again to combine – it will seem runny but don’t worry it will work!!

3) Spoon into the dish and smooth the surface meanwhile boil the muscovado sugar , cocoa , and 200ml of water for 1 min until smooth, remove from the heat and add the rum , then pour this over the cake mix .

4) Bake for 10 mins then scatter over the hazelnuts and cook for a further 15 to 20 mins until the pudding is slightly springy to the touch. Leave for 10 mins and serve with creme fraiche or icecream.

 

 

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