Ingredients. 50g/2oz unsweetened plain cooking chocolate (minimum 70 per cent cocoa solids)
50g/2oz unsweetened plain cooking chocolate (minimum 70 per cent cocoa solids) 110g/4oz plain flour 110g/4oz caster sugar 1 tbsp unsweetened cocoa powder 125ml/4fl oz skimmed milk legg 1 tsp baking powder Vi tsp grated nutmeg 75g/3oz hazelnuts, toasted and chopped margarine, for greasing Method 1. Melt the chocolate in a bowl set over a pan of simmering water. 2. Combine the remaining ingredients, except for the hazelnuts, in a food processor or mixer and blend for one minute at low speed. 3. Add the melted chocolate and blend for one minute at high speed. Fold in the hazelnuts. 4. Lightly grease a 1.2 litre/2 pint pudding basin with margarine. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string. 5. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string. 6. Place the basin on a rack set in the bottom of a pan. 7. Pour boiling water into the pan until it comes three-quarters the way up the side of the basin. 8. Cook over a medium heat for about 1 -1 % hours or until a knife or skewer inserted into the centre of the pudding comes out clean. 9. Remove the pudding from the pan and allow to cool for ten minutes. Run a knife around the edge to loosen and invert on to a serving dish. 10. Serve with vanilla custard.
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