Homemade Chocolate Pudding

INGREDIENTS

125g/4oz unsalted butter or baking margarine

125g/4oz golden caster sugar

2 eggs

4 tbsp cocoa powder

150g/5oz self-raising flour

5 tbsp milk

METHOD

Half fill a large saucepan with water and put on to boil.

Grease a heatproof pudding basin.

Cream the butter and sugar together until smooth and fluffy.

Add the cocoa powder and stir.

Beat the eggs and add to the mixture a little at a time, beating well.

Sieve the flour and gradually fold in to the mixture adding the milk as required to give a dropping consistency.

Spoon the mixture into the basin.

Lay a double thickness of cooking foil over the basin and secure with string.

Carefully lower into the pan, cover and steam for 1.5 hours, topping up the water as needed.

Carefully lift the basin from the pan and remove the foil.

Turn out onto a plate and serve with custard or cream.

Chocolate Custard

INGREDIENTS

600ml/20fl oz full fat milk

3tbsp caster sugar

2 egg yolks

1tbsp cocoa powder

4tbsp cornflour, a little more if you like a thicker custard

Few drops vanilla extract

METHOD

Put the cornflour and cocoa powder in a large, strong saucepan with a little of the milk and blend to form a smooth paste.

Stir in the rest of the milk and the sugar.

Heat, stirring continuously until boiling and thickening.

Heat for a couple of minutes, using a whisk a this point will help to keep the custard smooth.

Remove from the heat and allow to cool for 10 minutes.

Stir in the egg yolks and return to the heat.

Stir for a few minutes, do not allow to boil.

Add the vanilla extract.

Serve.

Have you tried this recipe? If so, I would love to hear about it!

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