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Chocolate Pudding

Upside Down Chocolate Pudding

See also Chocolate Polenta Pudding

Ingredients: Mixture
2 squares (50g) dark chocolate
½ stick (50g) butter
¾ cup (150g) white sugar
¾ cup (100g) flour
2 teaspoons baking powder
generous pinch salt
½ cup (100ml) milk
vanilla essence
Optional - handful of coarsely chopped nuts
Ingredients: Sauce
¾ cup (150g) white sugar
¼ cup (50g) brown sugar
2 tablespoons unsweetened cocoa powder (my favourite is van Houten Cacao Powder)
1 cup (200ml) liquid— cold water or coffee, with optional flavourings of vanilla essence, rum or orange liqueur

Warm butter, chocolate and sugar in an oven-proof dish (30 seconds in the microwave, a couple of minutes in the bottom oven of the Aga, or whatever). Beat together, then mix in remainder of the first set of ingredients. Spread this mixture evenly to cover the bottom of the dish.

Sprinkle sugar and cocoa powder over mixture. Cover with water or coffee. Do not stir; do not worry. It looks a mess—but it will turn out OK.

Bake 40 minutes at 180 °C; 350 °F. Serve hot with vanilla ice cream, or just plenty of cream.

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