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| 50 Gramm | Butter or margarine; (2oz) |
| 75 Gramm | Caster sugar; (3oz) |
| 2 | eggs separated |
| 40 Gramm | Self-raising flour; (1 1/2oz) |
| 2 Esslöffel | Cocoa powder |
| 340 Milliliter | Milk; (11fl oz) |
| 1 Esslöffel | rum |
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Cream the fat and sugar together until light and fluffy, then beat in the egg yolks.
Sift the flour and cocoa powder together over the creamed mixture. Beat in until evenly mixed.
Stir in the milk and rum. Whisk the egg whites until stiff and fold into the mixture.
Pour into a greased 1 litre (1 3/4pint) ovenproof dish. Bake in the oven at 180 °C/350°F/gas mark 4 for 15 minutes until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge layer. Serve hot.
Per serving: 762 Calories (kcal); 63g Total Fat; (74% calories from fat); 25g Protein; 23g Carbohydrate; 531mg Cholesterol; 698mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates
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