For 4-6 people you need

5 oz. self-raising flour (or plain flour with 1 1/4 level teaspoons baking powder) 1/2-1 oz. cocoa 3-oz. margarine or cooking fat 3 oz. sugar 1 egg milk to mix

For the topping

canned apricot pie filling

  1. Sieve flour or flour and baking powder and cocoa into a basin.
  2. Rub in the margarine or fat until mixture looks like fine breadcrumbs add sugar.
  3. Bind with an egg, then enough milk to give a sticky consistency.
  4. Put some of the pie filling into a greased basin, cover with chocolat mixture, allow enough room for the pudding to rise well.
  5. Cover with greased foil or greaseproof paper.
  6. Steam over boiling water for 1 1/2 hours.