Gingerbread Chocolate Pudding


For the pudding:

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


Preheat oven to 180C.

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.