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Magic pudding
Serves 6
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Ingredients
225g/8oz butter, melted2 free-range eggs, beaten35ml/2fl oz strong espresso coffee575ml/1 pint full-fat milk350g/12oz soft dark brown sugar175g/6oz self-raising flour, sifted55g/2oz cocoa powder100g/3½oz pecans, chopped75g/3oz raisins, soaked in brandy75ml/3fl oz golden syrupFor the sauce300ml/½ pint double cream50g/2oz caster sugar1 vanilla pod, split, seeds scraped out100g/3½oz pink marshmallows
Method
1. Preheat the oven to 160C/325F/Gas 3.2. Place the butter, eggs, coffee, and 125ml/4fl oz of the milk in a bowl and mix well.3. Add 225g/8oz of the sugar and all of the flour, the cocoa powder, pecans and raisins and mix well. Transfer into a 1.5litre/2 pint ovenproof dish.4. Meanwhile, place the remaining 450ml/16fl oz of the milk into a saucepan over a high heat and heat to scalding point (just before boiling) then remove from the heat. 5. Add the golden syrup and stir to dissolve.6. Sprinkle the remaining 125g/4 oz of the sugar over the pudding, then pour the milk mixture over. 7. Transfer to the oven to bake for 50-60 minutes. The pudding should be set on top, but more soft and sticky underneath.8. To make the sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for five minutes to thicken, then remove from the heat.9. Add the marshmallows and stir to encourage them to melt. 10. To serve, place a large spoonful of the pudding into a bowl and pour the sauce over.
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