225g plain flour plus 1/2 tsp Baking Powder
4 eggs
1 tsp sugar
4 eggs
1 tsp sugar
1 tsp vanilla essence
400ml milk
Vegetable oil
1/2 Tin of Custard or make your own
400ml milk
Vegetable oil
1/2 Tin of Custard or make your own
Chocolate sauce:
100g dark chocolate
1 tbsp butter
2 tsp golden syrup
4 tsp double cream
Method:
1) Sift the flour into a large bowl, add sugar and beaten eggs
2) Add half the milk, whisk until smooth, then add the other half and whisk until lump free
3) Rest batter for 30 minutes, or refrigerate for 15.
4) Fill muffin tray with 1 tsp vegetable oil in each hole, then heat at the highest temperature on your oven until piping hot.
5) Add 3 tbsp batter to oiled holes then bake for 15-20 mins at 230°C/450°F.
For the chocolate sauce:
1) Heat the chocolate, butter, double cream and golden syrup in a bowl above heated water until melted. Stir.
Serve the puddings filled with custard, whipped cream and chocolate sauce!
100g dark chocolate
1 tbsp butter
2 tsp golden syrup
4 tsp double cream
Method:
1) Sift the flour into a large bowl, add sugar and beaten eggs
2) Add half the milk, whisk until smooth, then add the other half and whisk until lump free
3) Rest batter for 30 minutes, or refrigerate for 15.
4) Fill muffin tray with 1 tsp vegetable oil in each hole, then heat at the highest temperature on your oven until piping hot.
5) Add 3 tbsp batter to oiled holes then bake for 15-20 mins at 230°C/450°F.
For the chocolate sauce:
1) Heat the chocolate, butter, double cream and golden syrup in a bowl above heated water until melted. Stir.
Serve the puddings filled with custard, whipped cream and chocolate sauce!
