Chocolate Pudding with Chilli and Cinnamon

A Nigella staple this one, and very quick to throw together to fix that chocolate craving when it strikes. It can also be vegan if you use soya milk. Make sure you use a dish that’s deep enough and sit it on a baking tray as the pudding has a tendency to erupt over the sides when it cooks… The recipe is on p229 of her Feast book.

For 4 large portions you need:
150g flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp chilli powder
50g cocoa powder
200g vanilla sugar
125ml milk
1 tsp vanilla extract
60ml vegetable oil
100g light soft brown sugar
175ml boiling water
60ml dark brandy

Begin by putting all the dry ingredients except for 25g of cocoa and the brown sugar into a bowl. Add the oil, milk and vanilla and mix to a batter. Pour into a 2 litre dish. Mix the remaining 25g cocoa and the brown sugar together and sprinkle over the batter. Pour over the brandy and boiling water and bake for about 25-30 mins. The pudding will cook into a cake on the top with a rich chocolate sauce on the bottom. Delish.