Ingredients
3½ozlight corn syrup,or traditional British Golden Syrup
12ozbutter,softened, plus extra for greasing
4½ozfine granulated sugar
1cupcocoa powder
6eggs,lightly beaten
12ozself rising flour
Preparation
Thoroughly grease the inside of 2 4-cup pudding basins.
Put ½ of the syrup into the base of each pudding basin and set aside.
In a mixer, beat the butter and sugar with the cocoa powder.
Beat in ½ the eggs, then ½ the flour.
When the mixture is well combined, add the rest of the eggs and flour.
The mixture should just reach a dropping consistency, but if it’s too thick, add a little milk.
Share the mixture between the pudding basins until each is ¾ full. Use the back of a spoon to smooth the top.
Cover loosely with plastic wrap, leaving space for the wrap to inflate as the mixture rises.
Place in the microwave and cook on full power for 5 minutes.
Insert a skewer into the middle of the pudding – if it comes out clean then the pudding is ready.
Allow to cool in the basin for 5 minutes, then turn out on to a plate.
Cut into wedges and serve. Enjoy!
