Recipe for Dinner
Pudding with Rum Tart Sauce
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder 30 ml/2 tbsp carob powder
5 ml/1 tsp vanilla essence (extract) 100 g/4 oz/1/2 cup soft margarine 150 g/5 oz/1/2 cup caster (superfine) sugar
30 ml/2 tbsp hot water 15 ml/1 tbsp cornflour (cornstarch) 300 ml/1/2 pt/1/2 cups milk 30 ml/2 tbsp rum
Sift the flour, baking powder and carob into a bowl. Add the vanilla essence, margarine, 100 g/4 oz/1/2 cup of the sugar, the eggs and hot water. Beat well together until smooth. Grease an 18 cm/7 in round, deep cake tin (pan) and line the base with baking parchment. Turn the mixture into the tin and bake in a preheated oven at 190Â°C/375Â°F/gas mark
5 for about 25 minutes until firm to the touch. Meanwhile, make the sauce. Blend the cornflour ith a little of the milk in a saucepan. Stir in the remaining milk and the remaining sugar. Bring to the boil and cook for 2 minutes, stirring all the time. Stir in the rum. Turn the cake out on to a serving dish and remove the paper. Spoon some of the sauce over and serve with the remaining sauce handed separately.