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
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.