Chocolate Stodge Recipe

50 g/2 oz self-raising (self-rising) flour
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
50 g/2 oz/1 cup fresh white breadcrumbs
50 g/2 oz shredded (chopped) vegetable suet
50 g/2 oz caster (superfine) sugar

1 egg, beaten
Cold milk, to mix
Butter, for greasing
A little flour
Mint Custard, to serve

Method:

Sift the flour and cocoa into a bowl. Stir in the remaining dry ingredients, then mix in the egg and enough cold milk to form a very soft, dropping consistency. Grease and flour a 900 ml pudding basin. Spoon in the chocolate mixture. Cover with a double thickness of foil or greaseproof (waxed) paper. Twist and fold under the rim to secure. Steam for 2 hours. Turn out and serve with Mint Custard.

To prepare Mint Custard -

Use the recipe of easy custard, but add a few drops of green food coloring and peppermint essence (extract) to taste. Omit the vanilla.