Muscovado pudding - recipe
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Prepare
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Serves
1 -
Cook
-
Skill
Easy
Ingredients
- 110 g Plain white flour
- 40 g Cocoa powder
- 2 tbsp Baking powder
- 1 tsp Salt
- 110 ml Milk (whole)
- 175 g Unrefined golden caster sugar
- 2 tbsp Corn oil
- 2 Egg(s) (free range)
- 50 g Walnuts
- 225 g Unrefined light muscovado sugar
- 425 ml Hot water
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 23 cm square tin or ovenproof dish.
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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
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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
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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
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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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