| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 100 |
g |
Unsalted Butter |
| 110 |
g |
Caster Sugar |
| 100 |
g |
Plain Flour |
| 55 |
g |
Cocoa Powder |
| 1 |
t |
Baking Powder |
| 2 |
|
Eggs |
| 15 |
|
Water |
| 8 |
|
5 g Caster Sugar |
| 5 |
|
0 ml Tia Maria |
INSTRUCTIONS
Sponge Cream the butter and sugar and add the egg and beat in. Add the
sifted flour, cocoa powder and baking powder and mix in. Pour into a
buttered ramekin dish to just over half way. Microwave (full power)
for 1 minute. Check and allow it to rest for a few seconds. The
pudding should slide out of the mould easily, if not doesn't put it
back into the microwave for another 30 seconds and repeat process.
Sauce 5. Bring the water and sugar to the boil and just as you see a
little colour, remove from heat and stir with a wooden spoon. 6. Pour
in the tia maria and stir in well. 7. Serve over the chocolate sponge
and garnish with some white chocolate ice-cream (optional). Converted
by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster
v2.0l.
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