Muscovado pudding - recipe

Muscovado pudding

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 23 cm square tin or ovenproof dish.

  2. 2

    Sift the flour, two tablespoons of cocoa powder, baking powder and salt into a mixing bowl.

    For this step you'll need:

    • 110g Plain white flour
    • 2 tbsp Cocoa powder
    • 2 tbsp Baking powder
    • 1tsp Salt
  3. 3

    Add the milk, golden caster sugar, oil and eggs stirring until smooth, then add the walnuts. Pour into your greased baking tin or dish.

    For this step you'll need:

    • 110ml Milk (whole)
    • 175g Unrefined golden caster sugar
    • 2 tbsp Corn oil
    • 2 Egg(s) (free range)
    • 50g Walnuts
  4. 4

    Mix together the remaining cocoa powder with the light muscovado sugar and sprinkle over the mixture in the tin.

    For this step you'll need:

    • 40g Cocoa powder
    • 225g Unrefined light muscovado sugar
  5. 5

    Pour over the hot water, without stirring. Cook for 30-45 minutes.

    For this step you'll need:

    • 425ml Hot water

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