Makes 12 mugs or one big Pyrex (20 x
25 cm) dish full

100 g butter – melted
250 ml sugar
50 ml cocoa powder
220 g self-raising flour
1 t fine ginger
12 t fine clove
12 t fine cinnamon
1 t baking powder
2 ml salt
100 ml milk
5 ml vanilla extract
250 ml light brown sugar
125ml white sugar
100 ml cacao
500 ml boiling water

Pre-heat oven to 180 C. Add the sugar and cocoa to melted butter in
a mixing bowl. Add the flour, baking powder, spices and salt and
mix. Add the milk and vanilla and mix thoroughly. Spoon the mixture
into 12 small mugs that has been prepared with Spray In Cook or the
Pyrex dish. Mix the brown sugar, white sugar and cocoa and sprinkle
over the batter in the mugs or Pyrex dish. Pour some boiling water
over each pudding and bake for 40 minutes if you do it as a whole pudding in the Pyrex dish or about 15 minutes if you do individual portions. Serve with hot custard, cream or ice-cream.
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