Magic Chocolate Pudding
By: Anonymous
Published: Thursday, December 17, 2009 - 11:17pm

Ingredients




50 grams Butter or margarine, (2oz)
75 grams Caster sugar, (3oz)
2 Eggs, separated
40 grams Self-raising flour, (1 ½oz)
2 tablespoons Cocoa powder
340 ml Milk, (11fl oz)
1 tablespoon Rum

Preparation

1 Cream the fat and sugar together until light and fluffy, then beat in the egg yolks. 2 Sift the flour and cocoa powder together over the creamed mixture. Beat in until evenly mixed. 3 Stir in the milk and rum. Whisk the egg whites until stiff and fold into the mixture. 4 Pour into a greased 1 litre (1 3/4pint) ovenproof dish. Bake in the oven at 180 C/350 F/gas mark 4 for 15 minutes until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge layer. Serve hot.