Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce. It is also great served with ice cream.
Ingredients
For the chocolate pudding
- 125g/4½oz baking spread or soft butter, plus extra for greasing
- 125g/4½oz caster sugar
- 2 large eggs
- 100g/3½ oz self-raising flour
- 25g/1oz cocoa powder, sieved
- 1 tsp vanilla extract
For the chocolate sauce
- 150ml/5fl oz full-fat milk
- 150ml/5fl oz double cream
- 300g/10½oz dark chocolate, broken into pieces
- 1 tsp vanilla extract
Method
- Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners.
- Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal.
- Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top.
- Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.
- Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside.
