Make this pretty pudding and eat to your heart’s content!
(1 votes)
Cook: 25 Mins
Serves: 4
Price: 34p per serving
Nutritional Information
Each 194g serving contains
Energy
1542kj
369kcal
1542kj
369kcal
18%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
8.9g
8.9g
Med
45%
45%
Sugars
18.8g
18.8g
High
21%
21%
Salt
0.87g
0.87g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
795kj/190kcal
Typical energy values per 100g:
795kj/190kcal
Ingredients
100ml soured cream
1tbsp milk
1 large egg (beaten)
125ml buttermilk
1tsp pure vanilla extract
140g self raising flour
1/2tbsp cocoa powder
1tsp baking powder
25g caster sugar
Red food colouring
30g butter (melted)
Strawberries
Melted plain chocolate
Cocoa powder
Method
1
Beat together the soured cream, milk, egg, buttermilk and vanilla. In another bowl stir together the flour, cocoa, baking powder and caster sugar.
2
Preheat the oven to 200C/180C Fan/Gas. Line a 30cm x 20cm baking tin with baking paper.
3
Stir the milk mixture into the flour mixture and beat together until smooth. Stir in the melted butter, then add food colouring, stirring, until you get a deep-red batter.
4
Pour the batter into the lined tin and cook in the oven for 15 mins.
5
To serve, cut heart shapes out of the baked pancake using a small cookie cutter. Divide between 4 plates and serve with the berries, melted chocolate and a dusting of icing sugar.