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Chocolate self Pausing Pudding |
Cooking Time: 30 min
Ingredients:
Butter
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60g
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Self Raising Flour
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11/2 cups |
Caster Sugar
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1/2 cup
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Cocoa Powder
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1/4 cup |
Milk
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3/4 cup
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Vanilla Essence
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1 tsp
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Brown Sugar
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1 cup
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Cocoa powder, extra
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1/3 cup
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Boiling Water
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2 cups
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Method:
- Place butter in a Pyrex pudding bowl; melt for 45 seconds on HIGH.
- Stir in flour, sugar, cocoa, milk and vanilla.Beat until smooth.
- Combine brown sugar and extra cocoa.Sprinkle over pudding mixture.
- Pour boiling water over the mixture.
- Cook for 12-13 minutes on MEDIUM.Allow to stand for 5 minutes before serving.
- Serve hot with ice-cream.
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