My daughter-in-law made the most devine chocolate pudding for Mother's Day.Half of the family had it with ice-cream anf the other half with custard. Enjoyed it so much, had to share.
250 ml cake flour50 ml cocoa125 ml milk45 ml smooth apricot jam30 g butter100 ml sugar1 egg1 ml salt5 ml bicarbonate of soda20 ml vinegar375 ml cream200 ml sugar50 ml cocoa1 ml salt125 g butter
Pre-heat the oven to 180 C. Mix the last 5 ingredients together (this is the sauce for the pudding) and bring to the boil and simmer, stirring all the time for 2 minutes. Cream the butter and sugar together until light and creamy, add the egg and beat until light and fluffy. Beat in the jam. Dissolve the bicarb in the milk. Sift the flour, cocoa and salt together and add to the mixture alternately with the milk. Lastly, add the vinegar and mix it in well. Spoon the mixture into a greased 2 litre ovenproof dish with a lid. Pour over half the sauce, cover and bake for 30 minutes. Now pour in the balance of the sauce and bake uncovered for 15 minutes or until the centre of the pudding is cooked – but the sauce must bubble around the edges.