Magic chocolate mud pudding


  • 50g butter
  • 200g light muscovado sugar
  • 475ml milk
  • 90g self-raising flour
  • 75ml cocoa powder


  • Preheat oven to 180C/Gas 4
  • Lightly grease a 1.5 litre ovenproof dish, place dish on a baking sheet
  • Put butter in a saucepan. Add 115g of the sugar and 150 of the milk.
  • Heat gently, stirring occasionally until the butter is melted and the sugar is dissolved. Remove pan from heat.
  • Sift flour and 15ml coca into the mixture. Stir in until even. Pour mix into the dish and level the surface.
  • Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle over the pudding mixture. Pour the remaining milk over the pudding.
  • Bake for 45-50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot with cream or ice cream.

Serves 4


Chocolate Pudding

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