'' This pudding requires microwave cooking and have to use larger bowl than normal, as microwave makes puds rise higher than usual''
60g soft margarine
40g brown sugar
60g wholemeal flour
1 tsp baking powder
2 tsp milk
1 tbsp coffee essence (or 1tsp instant coffee dissolved in 1tbsp boiling water)
2 tbsp chocolate and butter sauce (refer note)
Lightly grease 1/2 liter pudding basin that can be used for microwave cookery with little oil.
In a mixing bowl, place margarine, sugar, flour, egg, baking powder, milk, essence.
Beat well with an electric beater until thoroughly mixed.
Spoon the chocolate and butter sauce to the baking bottom of baking bowl.
Then spoon the pudding mixture on top of that. Level the top with the back of the spoon.
Cover with pierced cling film or a plate.
Microwave at 100% (high) for 5 minutes.
Leave to stand for 2 minutes,loosen the edges with a blunt butter knife then turn out on a serving dish.
Note: Chocolate Butter Sauce
Heat 2tbsp of sugar with 2 tbsp of milk with 1tsp of butter on a non stick pan. bring to boil and till sugar dissolves and water evaporates making the sauce thicker.Turn off heat and add 1tbsp of chocolate (60% cocoa) and stir till its melted in to the sauce.