Brownie pudding cake

This is by far the best of the all-in-one chocolate pudding recipes I have tried…. The sort that separates into a light sponge atop a gooey sauce on baking.

It is incredibly low in fat as it contains no eggs and just a little oil. You can use skimmed milk, of course. I am sure it will work with soya milk too, making this a lovely vegan or dairy-free treat.

This comes from my American cookbook “The  Better Homes and Gardens New Cook Book” – so uses cup measures (240ml).

I have changed the recipe somewhat by adding a hint of coffee which accentuates the chocolate flavour.

Grease a deep 20cm round ovenproof dish with a little oil. Pre-heat the oven to 180 deg C.

In a medium bowl mix 1 cup of SR flour; ¾ cup white sugar; and 2 tbsp cocoa. Stir in ½ cup milk; 2 tbsp corn oil; and 1tsp vanilla extract.  Stir in ½ cup chopped walnuts. The mixture will be very thick. Spoon into the prepared dish.

In a small bowl stir together ¾ cup soft brown sugar; ¼ cup cocoa powder; 1sp instant coffee; and 1 ½ cups of boiling water until well-blended. Pour over the cake mixture. It will look somewhat odd, but DON’T PANIC.

Bake for about 45 mins until risen and firm on top.

Serve with single cream and mini-eggs (as we did on Easter Sunday). It is also delicious with salted caramel ice cream.