Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 23 cm square tin or ovenproof dish.
Step 2:
Sift the flour, two tablespoons of cocoa powder, baking powder and salt into a mixing bowl.
Step 3:
Add the milk, golden caster sugar, oil and eggs stirring until smooth, then add the walnuts. Pour into your greased baking tin or dish.
Step 4:
Mix together the remaining cocoa powder with the light muscovado sugar and sprinkle over the mixture in the tin.
Step 5:
Pour over the hot water, without stirring. Cook for 30-45 minutes.
Ingredients
MetricImperial
- 110g Allinson's Plain White Flour
- 40g Cocoa powder
- 2 tbsp Baking powder
- 1 tsp Salt
- 110ml Milk (whole)
- 175g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Corn oil
- 2 Egg(s) (free range)
- 50g Walnuts
- 225g Billington's Unrefined Light Muscovado Sugar
- 425ml Hot water
- 110g Allinson's Plain White Flour
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Ingredients
MetricImperial
- 110g Allinson's Plain White Flour
- 40g Cocoa powder
- 2 tbsp Baking powder
- 1 tsp Salt
- 110ml Milk (whole)
- 175g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Corn oil
- 2 Egg(s) (free range)
- 50g Walnuts
- 225g Billington's Unrefined Light Muscovado Sugar
- 425ml Hot water
- 110g Allinson's Plain White Flour