Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow casserole, pan for water
Oven temperature: 350-375°F.
Oven position: center
for 4-5 people you need:
6 tablespoons margarine
6 tablespoons sugar
3 eggs
¾ cup all-purpose flour sifted with 1 teaspoon double-acting baking powder
¼ cup unsweetened cocoa powder
generous 1¼ cups milk
Decoration:
little sugar
- Cream the margarine and sugar until soft and light.
- Gradually beat in egg yolks, then fold in sifted flour, unsweetened cocoa, and the milk. You may find the mixture curdles, but this is quite in order.
- Lastly fold in the stiffly whipped egg whites.
- Put into the greased casserole and place in a pan of water.
- This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
- If you want a slightly crisp topping, do not cover the casserole. If you wish the topping to be soft, put a lid or foil on the casserole.
- Bake for time and temperature given.
TO SERVE: Hot or cold with cream or custard. Sprinkle top with sugar.
TO VARY: Use coffee in place of milk or omit unsweetened cocoa and use grated rind and juice of 2 lemons and enough milk to give generous 1 cup.
TO STORE: IN the refrigerator for a very limited time.
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