cakes & bakes

Ingredients

	50 g polyunsaturated margarine
	50 g caster sugar
	2 medium egg(s), beaten
	1 teaspoon vanilla essence
	100 g self raising flour
	15 g cocoa powder, unsweetened Sauce:
	50 g Morrison's Plain Chocolate, (or similar brand), broken into pieces
	1 heaped teaspoon cocoa powder, unsweetened
	1 level tablespoon cornflour
	150 ml water
	1 teaspoon artificial sweetener, to taste

Instructions

• Use 1 tsp of margarine to lightly grease 4 small pudding basins or heatproof teacups. Cream the remaining margarine with the caster sugar until light and fluffy. Gradually beat in the eggs and vanilla extract.
  
  
• Sift in the flour and cocoa powder and fold into the mixture using a large metal spoon. Add just enough warm water, about 2 tbsp, to give a soft, dropping consistency.
  
  
• Spoon the mixture into the prepared pudding basins. Cover tightly with pieces of foil.
  
  
• Transfer the basins to a steamer and steam for about 30 minutes, topping up the steamer with boiling water from time to time.
  
  
• To make the sauce, place the chocolate, cocoa powder, cornflour and water in a small saucepan and heat gently, stirring constantly until smooth and blended.
  
  
• Carefully turn out the chocolate sponge puddings and serve with the hot chocolate sauce.

Notes

• If you don’t have a steamer, put the pudding basins into a large saucepan and add enough hot water to come about a third of the way up the sides of the basins. Cover and simmer for 30 minutes, checking that the water does not boil dry.