This post has been resurrected from 2011. I’ve been asked to make it for Sunday, so I thought I’d share it with you again. Let me know if you try it.
I’m not a lover of chocolate. However I have been known to succumb to the deepest, darkest plain chocolate. This recipe is a family favourite, although I don’t make it very often.
Chocolate Upside Down Pudding
Prepare as follows:
Mix together in a bowl:
1 tablespoon of cocoa
Scant 2 ozs (50g) chopped nuts (I use freshly chopped walnuts, but any nuts or nut mix will do)
Scant 1 oz (20g) Demerara sugar.
Boil the kettle ready for Part 3. While it is boiling:
Heat the oven to 350 deg F (180 deg C)
Mix well together in another bowl the following ingredients:
4 ozs (125 g) soft margarine
4 ozs (125 g) sugar
4 ozs (125g) Self Raising (All Purpose) Flour
1 rounded tablespoon cocoa.
Make up half a pint (0.3 L) of STRONG coffee (use approx 3 teaspoonsful if using instant) and 20g (scant 1 oz) sugar. Stir well.
Part 4 – Trust me!
Grease a 2 pint (1.5L) pudding bowl.
Add the well mixed Part 2
Sprinkle Part 1 on top.
Finally, and as quickly as possible, pour the coffee mix of Part 3 on top. Pop it into the oven before you have time to panic that you have done it wrongly and wait for 50 minutes before you are tempted to open the door…..
When it is cooked – turn it out onto a serving plate and serve hot or warm with either vanilla icecream or cream
Enough for 4
Today’s other posts: