Ingredients

• 1/2 cup of refined flour
• 3 tablespoons of cocoa
• 1 cup of milk
• 1/4 cup of butter
• 1/2 cup of Castor sugar
• 3 eggs whites and yolks separated
• 4 drops of vanilla essence
• 2 cups of water

Method

1. Sift together flour and cocoa.
2. Put milk and butter in a saucepan. Bring to simmer on low heat, stirring occasionally.
3. Stir in prepared flour. Increase heat to medium and cook, stirring constantly, till mixture thickens and leaves the sides of the pan (approximately 2 minutes).
4. Remove pan from heat. Allow mixture to cool for about 3 minutes. Stir in sugar, egg yolks and vanilla.
5. Beat egg whites till they form stiff peaks. Fold lightly into mixture.
6. Pour mixture into a greased 1 litre mould. Cover mould tightly with aluminum foil or grease-proof paper securely tied.
7. Pour water into cooker. Put grid in cooker. Place mould on grid.
8. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
9. Remove cooker from heat. Allow to cool naturally.
10. Open cooker. Take out and uncover mould. Serve hot.