Mud Wizardry Recipe
Ingredients
| SPONGE BASE | ||
| 125 g/4 oz self-raising flour | ||
| 125 g/4 oz sugar | ||
| Powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cocoa powder | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| 150 ml/1/4 pint milk | ||
| Vanilla essence | 1 Teaspoon | |
| FUDGE MUD SAUCE | ||
| 250 g/8 oz demerara sugar | ||
| Cocoa powder | 5 Tablespoon | |
| 450 ml/3/4 pint milk | ||
Directions
Sift together the dry ingredients for the base.
Melt the butter in a mixture of the milk and vanilla essence and beat into the dry ingredients.
Turn into a deep ovenproof dish or heatproof pudding-bowl.
Mix together the sugar and cocoa powder for the sauce and sprinkle over the base.
Then pour on the milk — but don't do a thing to make it look attractive.
Simply bake it at 180°C/350°F/Gas Mark 4 for 60 minutes, by which time a wonderful sponge will have emerged through that primeval-looking mud mixture you put on top.
Melt the butter in a mixture of the milk and vanilla essence and beat into the dry ingredients.
Turn into a deep ovenproof dish or heatproof pudding-bowl.
Mix together the sugar and cocoa powder for the sauce and sprinkle over the base.
Then pour on the milk — but don't do a thing to make it look attractive.
Simply bake it at 180°C/350°F/Gas Mark 4 for 60 minutes, by which time a wonderful sponge will have emerged through that primeval-looking mud mixture you put on top.
Chef
