Naga Chilli Chocolate Bomb.
Butter – for greasing
Plain flour – 150g
Salt – a pinch
Baking powder – 2 teaspoons
Bicarbonate of soda – 0.5 of a teaspoon
Ground cinnamon – 1 teaspoon
Caster sugar – 200g
Cocoa (the best quality you can afford/get your hands on) – 50g
Milk – 125ml
Vanilla Extract – 1 teaspoon
Corn oil (I couldn’t get this so used sunflower oil and it worked fine) – 60ml
Soft dark brown sugar – 100g
Boiling water – 175ml
Dark rum (I only had white rum so used that and, again, it worked fine) – 60ml
Pre-heat the oven to 180°C/Gas 4.
Butter a 2 litre (23cm) round pudding dish, and set to one side. In a large bowl, combine the following ingredients: flour, baking powder, bicarbonate of soda, salt, cinnamon, Naga Chillies, caster sugar and half (25g) of the cocoa. In a measuring jug beat together the following ingredients: milk, vanilla extract and oil, and then pour into the bowl of dry ingredients whilst mixing with a wooden spoon to create a smooth batter. Pour the batter into the greased pudding dish, and set to one side. In another bowl combine the remaining 25g of cocoa and the soft dark brown sugar, and then sprinkle over the batter. Boil your water and pour it over the cocoa and sugar-topped batter, followed by the rum. Bake in the oven for 30 minutes, by which time it should be a gooey chocolate sauce sauce topped by a bubbly chocolate sponge. Serve with vanilla ice cream or fresh cream. I like vanilla quark or coconut yoghurt on mine.