INGREDIENTS

• 2 cups (400g) treacle sugar
• 5 large eggs
• 1 tsp (5ml) vanilla essence
• 1¾ cup (263g) cake flour
• ½ cup (40g) cocoa powder
• 2 tsp (10ml) baking powder
• 1 tsp (5ml) salt
• 2 cups (500ml) cream
• 1 slab (80g) dark chocolate, melted
• 2 tsp (10ml) bicarbonate of soda
• 1 Tbsp (15ml) white vinegar
• Blueberries, for serving
• Mint leaves, for serving

• Sauce:
• ¼ cup (60ml) butter
• 1 cup (250ml) treacle sugar
• 1 can (410g) evaporated milk

METHOD

1. Preheat oven to 180°C.
2. Cream sugar, eggs and vanilla until sugar dissolves.
3. Sift flour, cocoa powder and baking powder, then add salt.
4. Fold half the dry ingredients through egg mixture, then add half the cream.
5. Repeat until all ingredients are well combined.
6. Fold through melted chocolate.
7. Stir bicarbonate of soda and vinegar together and add to mixture.
8. Bake in a greased 20cm x 25cm dish for 25-30 minutes, or until sponge is firm.
9. Heat sauce ingredients in a pot until sugar dissolves, then boil for a minute.
10. Pour hot sauce over hot pudding and garnish with berries and mint just before serving.

recipe source: https://www.pnp.co.za/