Method

• Grease a 1 litre baking dish with butter.
• Dry ingredients – sift the flour, baking powder, cocoa and a pinch of salt into a mixing bowl. Add the sugar and stir to combine. 
• Wet ingredients – whisk the milk, Black Garlic Paste, melted butter, vanilla extract and the egg together in a jug.
• Combine the dry ingredients and the wet ingredients together. Add the chopped walnuts. Pour the mixture into the greased baking dish.  
• Cover with clingfilm and place in the refrigerator overnight.
• When ready to cook preheat the oven to 180C/160Cfan/Gas4.
• Remove the clingfilm from the baking dish. Sprinkle the sugar and cocoa topping over the pudding and slowly and carefully pour 250ml boiling water over the batter.
• Put the dish in the oven to bake for 45 minutes until the pudding is springy to the touch. 

To Serve: serve straight away into serving bowls. As you scoop spoonfuls of pudding you will find hot chocolate sauce underneath. Drizzle a little chocolate sauce over the pudding. Serve with cream or BGK’s Black Garlic Honey Ice Cream.

Top Tip: don’t leave the pudding too long as the chocolate sauce will disappear.