Magic Chocolate Pudding

• 50g (2oz) butter or margarine
• 75g (3oz) caster sugar
• 2 eggs, separated
• 350ml (12 fl oz) milk
• 40g (1½oz) self raising flour
• 25ml (5 tsp) cocoa powder

METHOD

1. Grease a 1 litre (1¾ pint) ovenproof dish

2. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolks and stir in the milk

3. Sift the flour and cocoa powder together over the cremed mixture, then beat in until evenly mixed. Whisk the egg whites until stiff and fold into the mixture. Pour into the prepared dish.

4. Bake in the oven at 180ºC (350ºF) mark 4 for 35-45 minutes until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge topping. Serve hot.

5. Melt chocolate, turn out steam pudding and pour over chocolate