INGREDIENTS


180 ml milk
60 gms dark cooking chocolate, grated
125 ml brown sugar
2 extra- large eggs, whisked
40 gms butter, melted
1 tsp ground cinnamon
525 gms cake flour
1 tbsp baking powder
250 ml icing sugar

FOR THE SAUCE
100 ml water
100 ml evaporated milk
3 tbsp golden syrup
60 gms butter
4 tsp corn flour
blended with 40 ml water
Grated rind of an orange
 

METHOD


Preheat the oven to 160°C. Grease a deep 25-cm ovenproof dish. Heat the milk and melt the chocolate by stirring small quantities at a time into the heated milk. Stir in the sugar. Whisk together the eggs, melted butter and cinnamon. Add the chocolate milk to the egg mixture, beating  well. Sift together the cake flour, baking powder and icing sugar in a mixing bowl. Fold small quantities of the flour mixture into the milk until well blended. Turn the batter into prepared dish and bake for about 45-50 minutes or until a testing skewer comes out clean when inserted into the center of the pudding. In the meantime , heat all the sauce ingredients, stirring continually until smooth and cooked. Place the pudding on a plate, pierce holes in it and slowly pour over the sauce so that it draws into the pudding. 

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