Recipe/ChocolateFloatyPud

3oz marge
3oz sugar
6oz SR flour
one level tablespoon cocoa powder
Oven temp 350-375 C (quite good tempered, if you are cooking something
else at the same time, the temp is not critical)

Rub in the flour and the marge - does not have to be very well rubbed
in, like pastry does; can be done quite roughly. Mix together with a
bit of milk, until soft dropping consistency (like a sponge cake mix
when it is ready to be baked). Put mix in centre of a bowl. Put
2 level tablespoons of cocoa powder and 1.5 oz sugar on top and then
pour over the whole lot 1 pint of boiling water. Put straight away in
oven and cook for about 30 min or until ready. (The middle bit should
be like a cake when cooked ie if you tap it with a metal knife it should
sound hollow, but it will float about in the sauce - hence the name!)
The amounts will do for 4 people - not huge portions. If you do any
more, use 2 bowls as otherwise you get less sauce, as it will spill over
the top (unless you have a really big dish) - and the sauce is the best
bit.

SunKitten: my mum insisted that the credit for this recipe go to her friend Judy from University, who invented it. So there you have it :)