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Based on Stephanie Alexander's recipe from "The Cooks Companion", this is my version of the classic, fool-proof dish.
Preheat the oven to 180c
Sift flour into a bowl, and add salt, sugar, baking powder and cocoa.
Add milk, eggs and vanilla extract - mix well. Add melted butter and combine well.
Chop the chocolate into smallish pieces and add to the mix - combine well.
Pour batter into a pudding dish, or glass pyrex dish. The batter should only be half-way up the side of the dish.
Before baking, mix the brown sugar and cocoa together well, and sprinkle over the batter. Gently pour over the boiling water.
Bake for 30-40mins. The batter will rise to the top and the sauce will form on the bottom of the dish. Use a skewer to test if you want.
Serve with double-cream and berries.
* Stephanie calls for walnuts in her recipe - I can't stand them (they can be so bitter!), so I have omitted them. * I use Bourneville cocoa and have never felt the need to purchase anything else to use. * I have also used choclate buds in the pudding and they have melted with the heat... Hmmmmm
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