Gingerbread Chocolate Pudding
Ingredients
1 cup Huletts Treacle sugar
2 eggs
2 Tbs apricot jam
¾ cup cake flour
¼ cup cocoa powder
2 Tbs ground ginger
1 tsp baking powder
Pinch of salt
1 cup of milk
1 tsp bicarbonate of soda
1 tsp white vinegar
For the sauce:
¼ cup butter
1 cup Huletts Treacle sugar
½ cup boiling water
1 cup of cream
1 tsp vanilla
Instructions
Beat together the treacle sugar, eggs and jam.
Sift together the flour, cocoa powder, ginger, baking powder, salt
Fold the dry ingredients into the egg mixture, alternating with the milk.
Mix together the bicarb and vinegar, then mix into the batter.
Pour the batter into heat proof glass jars, then bake for about 15-20 minutes or until golden brown and risen.
Make the sauce by placing all the ingredients into a pot and bringing to the boil.
Pour the sauce onto the cooked puddings as soon as they come out of the oven.
Serve with a scoop of vanilla ice cream.