Chocolate steamed pudding with chocolate sauce

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.