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175 g/6 oz/1.5 cups self-raising
(self-rising) flour
50 g/2 oz/0.5 cup cocoa (unsweetened chocolate) powder
200 g/7 oz/scant 1 cup light brown sugar
150 ml/0.25 pt milk
10 ml/2 tsp vanilla essence (extract)
50 g/2 oz/0.25 cup unsalted (sweet) butter, melted, plus extra for
greasing
300 ml/0.5 pt/1.25 cups very hot water
Creme fraiche, to serve |
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Method:
Sift the flour and half the cocoa powder
into a bowl. Add 150 g/5 oz of the sugar, the milk, vanilla essence
and melted butter and mix well. Turn into a buttered 1.5 liter/2.5
pt/6 cup ovenproof dish. Blend the remaining cocoa powder with the
remaining sugar and sprinkle over. Pour over the very hot water and
bake in a preheated oven at 190°C/375°F/ gas mark 5 for about 40
minutes or until firm to the touch and the mixture has formed a sauce
underneath. Serve with creme fraiche.
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