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Luscious, comforting and surprisingly light are but a few words used to describe this pudding. It is truly delicious and very simple to make which is probably why it is so good. This pudding can be made and eaten all year round and is a perfect dessert for those impromptu dinner parties (with 2½ hours advance notice, of course).
- 110g unsalted butter
- 110g caster sugar
- 110g self-raising flour
- 55g cocoa powder
- 2 teaspoons vanilla extract
- 2 eggs
- 3 teaspoons baking powder
- 100g chocolate chips
- 150ml water
- 1 × chocolate sauce
Preparation Time: 20 minutes
Cooking Time: 2 hours
- Put the butter and sugar into a mixing bowl.
- Beat them with an electric whisk until they have become light and fluffy.
- While the whisk is going, add the beaten egg, about 1 tablespoon at a time, to the creamed butter and sugar until it has all been incorporated. Then turn off the whisk and tip in the flour, cocoa powder, baking powder and vanilla extract.
- Mix them in and then add the water (you have a fast dropping consistency, in other words, when you tip a spoonful of the mixture back into the bowl, the mixture should fall off the spoon rather quickly). Then add the chocolate chips.
- Stir in the chocolate chips. Then grease a 600ml pudding basin with either butter or oil and put a small disc of silicon paper in the bottom of it. Pour in the mixture.
- Place another larger disc of greased silicon paper on top of the mixture. Then put a sheet of foil with a pleat in it on the top of the bowl and secure it with string or a large elastic band.
- Put the pudding into a large pan with a trivet underneath it and fill the pan with water until it comes to half way up the side of the pudding basin. Alternatively, put the pudding into a steamer. Bring the water up to the boil and steam the pudding for 2 hours.
- When the pudding is cooked, take it off the heat and leave it in the bowl for about 10 minutes (now would be a good time to make the chocolate sauce). Turn the pudding out onto a large plate.
- Pour the chocolate sauce over the pudding, cut it into portions and serve with raspberry coulis (some thick double cream also goes fabulously well with this).