Magic chocolate pudding recipe

Bring a little magic to your evening with this perfect chocolate dessert from Mary Berry

Serves 4

• 60g caster sugar
• 60g fine semolina
• 30g cocoa powder
• 1 tsp baking powder
• 30g butter, melted, plus extra for greasing
• 2 eggs, beaten
• ½ tsp vanilla extract
• Icing sugar for dusting

For the sauce

• 90g light muscovado sugar
• 2 tbsp cocoa powder
• 300ml hot water

1. Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl, and mix thoroughly.

2. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract with an electric whisk. Add this mixture to the dry ingredients and stir with a wooden spoon until well blended.

3. Lightly butter the ovenproof dish. Pour the mixture into the dish.

4. Make the sauce: mix together the muscovado sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.

5. Bake the pudding in a preheated oven at 180°C/gas mark 4 for 30 minutes or until the liquid has sunk to the bottom and the sponge is well risen and springy to the touch. Sprinkle with icing sugar, and serve at once.

Variation: For a crunchier pudding, add 60g chopped pecan nuts or walnuts to the dry ingredients in step 1.