Chocolate Maple Marble Pudding

A moist, melting chocolate pudding cooked in a creamy sauce. It´s a microwave miracle!

Ingredients

3 oz. plain chocolate broken into squares

3 tablespoons of single cream

5oz. soft margarine

5 oz. pure maple syrup

3 eggs, beaten

4oz. flour with a tablespoon of baking powder, sifted

1 oz. ground almonds

1 oz. cocoa powder

Preparation

Place 2 oz. chocolate and cream into a small bowl.

Cook on high for 2 minutes until the chocolate has melted.

Stir well.

Chop remaining chocolate.

In a separate bowl, cream together the margarine and pure maple syrup until light and fluffy.

Gradually beat in the eggs, alternately adding a tablespoon of flour.

Fold in the remaining flour.

Divide the mixture between two bowls.

Mix the ground almonds into one; cocoa powder and remaining chocolate into the other.

Spoon the cream and chocolate mixture into the base of a greased 2 pint pudding basin.

Alternatively, spoon the two cake mixtures into the basin.

Using a skewer, lightly mix the mixtures together. Cover

Place a small upturned bowl into the microwave oven.

Sit the covered cake mixture on top and cook on high for 6 minutes.

Allow to stand for 10 minutes.

Turn out and serve hot.

Tips:

The cake will keep for about 3 days in an airtight container or for around 3 months when frozen.

Warm a little maple syrup and drizzle over the top for extra deliciousness!