|Butter||2 Ounce (55 Grams)|
|Caster sugar||3 Ounce (85 Grams)|
|Eggs||2 , separated|
|Milk||12 Fluid Ounce (350 Milliliter)|
|Self raising flour||1 1⁄2 Ounce (40 Grams)|
|Cocoa powder||5 Teaspoon|
Cream the butter and sugar together in a bowl until it is light and fluffy.
Beat in the egg yolks and stir in the milk.
Sift together the flour and cocoa powder over the creamed mixture then beat well together.
Whisk the egg whites until very stiff then fold into the mixture.
Pour into a one litre oven proof dish.
Bake in a pre heated oven for 40 minutes.
The top of the pudding must have set and will spring back when touched lightly.
Best eaten hot with the separated sauce spooned over the top.