When I left home at the tender age of 17 and moved in with a pig farmer (long story…) this was one of the recipes I made a lot in my new home…I had forgotten about it until recently, it is seriously easy to make.
175g/6 oz self-raising flour
150g/5 ¼ oz soft brown sugar
50g/1 ¾ oz cocoa powder
150ml/5 fl oz milk (any kind)
2 teaspoons vanilla essence
50g/1 ¾ oz butter, melted (or vegan margarine)
50g/1 ¾ oz soft brown sugar
500ml/1-pint hot water
Mix the flour and sugar with half the cocoa. Beat in the milk, essence and melted butter and then pour into a buttered 1.4 litre (2 ½ pint) ovenproof dish. Mix the remaining cocoa with the smaller amount of sugar and sprinkle over the top.
Recipe from:Practically pagan COOKING by Rachel Patterson
A book to take you through the seasons. Cooking with produce when it is at its best (and cheapest). Recipes for all, with menu ideas to reflect the energy of each month of the year. Family style, no fuss cooking to nourish the body, spirit and soul. 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.
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