- 1 cup self-rising flour
- 2 tablespoons cocoa powder
- 1/2 cup brown sugar
- 80g butter, melted
- 1/2 cup milk
- 1 egg
- 1 cup brown sugar
- 1 tablespoon cocoa powder
- 1 3/4 cup boiling water
- Preheat oven to 180°C.
- Grease 4 ovenproof ramekins.
- Sift flour and cocoa into a large bowl. Stir in sugar.
- Combine butter, milk and egg.
- Slowly add to flour mixture, whisking until well combined and smooth.
- Spoon equally into the 4 ramekins.
- Combine sugar and cocoa
- Sprinkle mixture over pudding.
- Pour boiling water over pudding as evenly as possible.
- Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.
- Server with cream or ice-cream.
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Posted in Foodie, Recipe
Tagged blueberry muffin, chocolate mud cake, cup brown sugar, cupcakes, decorations., dessert, flour mixture, food, how to make cupcake, icing, lollies to decorate, Sprinkles
When I was in Nepal, I baked blueberry muffins in my new home. All the family members loved it so I am sharing the recipe here. It is really easy and simple.
- 2½ cups self-rising flour
- 90g butter, chopped
- 3/4 cup firmly packed brown sugar
- 125g fresh blueberries (I used canned ones as I couldn’t find fresh ones in Nepal)
- 1 cup milk
- 2 eggs, lightly beaten
- Preheat oven to 180°C or 160°C fan-forced.
- Lightly dust muffin tray with flour.
- Sift flour into a bowl. Add sugar and butter and mix well with hand.
- Make a well in the centre of flour mixture.
- Add blueberries, milk and egg. Gently stir until just combined using wooden spoon
- Spoon mixture into prepared holes.
- Bake for 25 minutes or until a skewer inserted in center of 1 muffin comes out clean.
- Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
- Enjoy with tea or coffee.