What
3 medium eggs
15g of granular Canderel
150 mls sunflower oil
2 tsp vanilla extract
200g self raising flour
15g cornflour
10g cocoa powder
150g soft raisins
90g roughly chopped pecan nuts
For the sauce:
200 mls cold water
5g cocoa powder
5g cornflour
2 tbspn cold water
12g of granular Canderel
50g unsalted butter, chopped into small cubes
50mls double cream (optional)
How
Set your oven to 200°C, Gas mark 6.
Put the eggs, Canderel, vanilla extract and sunflower oil in a mixing bowl and whisk over a high speed until thick and creamy for about 10 minutes.
Then, carefully fold in the sieved flour, cornflour and cocoa powder.
When halfway incorporated, add the raisins. Don't over mix.
Spoon into a greased 24cm x 4cm-deep cake tin and sprinkle over the chopped pecans.
Cook in the pre-heated oven for 20 to 25 minutes until just set and very lightly coloured. The pudding should be very slightly soft in the centre and a very light brown when cooked. It's the slightly undercooked 'brownie' texture you're after.
Meanwhile, make the sauce by putting the cold water and cocoa powder in a saucepan and bringing to the boil.
Mix the cornflower with the 2 tablespoons of cold water, and pour into the sauce mixture. Stir all the time until thickened.
Remove from the heat and stir in the Canderel, chopped butter and cream until it's all dissolved.
Pour the hot sauce over the pudding and leave to cool for 10 minutes before eating.