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

1. Cream the margarine and sugar until soft and light.
2. 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.
3. Lastly fold in the stiffly whipped egg whites.
4. Put into the greased casserole and place in a pan of water.
5. This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
6. 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.
7. 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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