Chocolate steamed pudding with chocolate sauce
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
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.
This dish can be made up to 4 hours ahead – just leave it in the basin and keep it warm in hot water until you wish to serve it. The sauce can be made up to 1 day ahead and reheated to serve. It is not suitable for freezing.