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Chocolate Casserole Pudding

Submitted by jeni 11 June 2009

The mixture separates during cooking to give a light sponge top over a rich chocolate sauce. Serve hot or warm with cream



3 oz. margarine,3 oz. sugar,3 eggs separated,3 oz plain flour,1 tsp baking powder,1 oz. cocoa,generous ½ pint milk,,Tbsp castor sugar to dust the top.,


Cream the sugar and margarine till they are light and fluffy.
Gradually beat in the egg yolks.
Seive together the flour, baking powder and cocoa, then fold them in.
Fold in the milk, don't worry if it curdles.
In a separate bowl whisk the egg whites until they are stiff, then fold them in carefully.
Put into a shallow casserole, stand in a roasting tin of water and bake at Reg. 4 / 350°
to 375° F for 45 minutes. If you want a soft rather than a crisp top, cover the dish with foil.
When the dish comes out of the oven, dust the top with the castor sugar.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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