McDougalls steamed chocolate puddle pudding

Method Print recipe

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1. Preheat the oven to steam.
2. Grease a gastronom tray and set aside.
3. Cream the margarine with sugar until pale and light, scraping down the sides of the bowl.
4. Add the beaten eggs and vanilla extract, and mix to combine.
5. Then add the McDougall's Plain Flour, McDougall's Cocoa Powder, and baking powder into the mixture and mix again until just combined.
6. Add the milk and mix again until smooth. Spoon the mixture into the prepared dish and level with the back of a spoon.
7. To make the sauce, place sugar and McDougall's Cocoa Powder into a bowl and add the boiling water. Spoon over the chocolate sponge mixture. Cover with foil or a lid and steam for about 45 minutes to 1 hour, or until the pudding is well-risen, and cooked through.

Tips

1. You can swap 50% of the flour for wholemeal if you wish, in which case you might just need to add a little more milk as it absorbs more liquid than plain flour.
2. If you don’t have a steamer, you can still make it; just cover and bake in the oven at 170˚C, 330˚F, gas mark 3.