Ingredients
- butter 100g, plus more for the basin
- light muscovado sugar 75g
- eggs 2
- self-raising flour 225g
- cocoa 50g, sifted
- milk 100ml
- caramel or chocolate orange or Lindt balls 8, frozen solid
SAUCE
- butter 100g
- golden syrup 3 tbsp
- dark chocolate 100g
- double cream 3 tbsp
Method
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Step 1
Butter a 1 litre pudding basin. Beat the butter and sugar together until it’s light and fluffy. Beat in 1 egg and half the flour, followed by the remaining egg and flour. Beat in the cocoa, a pinch of salt and the milk. Spoon the mixture into the basin and then drop the Lindt balls at intervals around the top, pushing them in down into the pud.
Cover the basin with buttered baking paper and a sheet of foil on top, making a pleat along the top to allow for expansion, then tie the cover on with string or an elastic band.
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Step 2
Put the pudding on a trivet or upturned saucer in a large pan with a lid, and pour in enough boiling water to come halfway-up the side. Cover and bring to a simmer. Cook for 1½ hours, or until a skewer comes out clean and it is coming away from the sides of the dish (look out for soft caramel in case you hit it by mistake).
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Step 3
Make the sauce by melting all the ingredients together in a bowl set over a pan of simmering water, or in a microwave, stir until smooth and let down with some more cream if you’d like a thinner sauce. Turn out the pudding and pour the sauce over.
Nutritional Information
- Kcals 593
- Fat 41g
- Saturates 25.5g
- Carbs 46.1g
- Fibre 3.5g
- Protein 8g
- Salt 1g
