| 350 ml milk
40 g self-raising flour 5 tsps cocoa powder |
50 g butter or margarine
80 g caster sugar |
2 egg whites
2 egg yolks |
| 1. Grease a 1-litre ovenproof dish.
2. Cream the butter and sugar together until light and fluffy. Add in the egg yolks and the milk. 3. Sift the flour and cocoa powder over the mixture and beat well. Whisk the egg whites until fluffy and fold into mixture. Pour into prepared dish. 4. Bake at 180oC (350oF) for 35 to 45 minutes until the top is set and spongy. This pudding will separate into a custard layer with a sponge topping. Serve hot. Serves 4 to 6. |