Chocolate Puddle Pudding Click image to enlarge
Course: Dessert
Dish: Vegetarian
Serves: 4 - 6
Nutritional information per serving:

391kcals/1639kJs
44.1g carbohydrates
8.5g protein
20.2g fat,
2.6g fibre

 

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Canned dairy is a source of calcium, which helps to keep teeth and bones strong


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Chocolate Puddle Pudding

Everybody loves chocolate cake! So why not try this recipe to impress even the harshest of critics.
55 minutes to prepare and cook. Serves 4-6.
See “Off the Shelf” for more recipes devised with James Martin

Ingredients:
100g butter
100g caster sugar
100g self-raising flour
50g cocoa powder, sieved
2 medium-sized eggs, beaten
425g can prunes, drained
25g muscovado sugar
170g can evaporated milk

 

Method:

1. Put 100g each of butter (softened) caster sugar and self-raising flour in a mixing bowl with 25g cocoa powder (sieved) and 2 medium-sized eggs (beaten). Mix well until all the ingredients are combined. Drain, stone and mash the prunes.
2. Add the prunes to the pudding mixture and combine thoroughly. Smooth the mixture into a 1 litre oven proof dish.
3. Whisk 25g each of cocoa powder and muscovado sugar into the evaporated milk. Pour all the sauce over the pudding mixture and bake 30 - 35 minutes at 1800C/3500F/Gas4 until firm on top.
4. Serve warm dusted with icing sugar, with cream or Greek yoghurt.
 

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