Title: Chocolate Fudge Pudding
Categories: Dessert
Yield: 4 Servings

FOR THE SPONGE
3	oz	Self rising flour
1	oz	Cocoa
		Pinch of salt
4	oz	Light brown sugar
4	oz	Unsalted soft butter
1	ts	Vanilla essence
2		Eggs, lightly beaten
		A little milk
FOR THE SAUCE
3	oz	Light brown sugar
1	oz	Cocoa
1/2	pt	Milk

To make the pudding, sift the flour with the cocoa and salt. Cream the sugar with the butter until light and fluffy. Beat in the vanilla, then the eggs, and fold in the flour mixture. Mix in just enough milk to give a soft dropping consistency, and spoon in to a buttered 1 litre oven proof dish.

For the sauce, mix the sugar and cocoa, and gradually beat in the milk. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch.

Posted by Tim Stokes in the ILink Chocolate conference (from Halifax, UK) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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