Chocolate steamed pudding

Special equipment • electric mixer

SERVES 4

8 tbsp (1 stick) butter

2/3 cup granulated sugar

3 large eggs

¾ cup all-purpose flour

2 tbsp unsweetened cocoa powder

2 tsp baking powder

¼ cup ground almonds

For the chocolate sauce:

4 tbsp (½ stick) butter

4½oz (125g) semisweet chocolate, broken into pieces

2–3 tbsp heavy whipping cream

Method:

1 Melt the butter in a microwave-safe container or in a saucepan and set aside to cool slightly. Combine the sugar and eggs in a bowl and beat with an electric mixer until pale and creamy. Sift in the flour, cocoa powder, and baking powder, then add the almonds and melted butter. Beat well until light and fluffy.

2 Scrape the mixture into a 1 quart (1.2 liter) microwave-safe, freezersafe pudding basin or bowl. Cover and microwave on High for 5–6 minutes. Leave the pudding to cool, then double-wrap with plastic, and freeze.

3 Make the chocolate sauce by melting the butter and chocolate together in a saucepan over low heat. Stir in the cream to thicken. Leave to cool, then transfer to an airtight container, and freeze.

4 To serve, defrost the pudding and sauce in the refrigerator overnight. Reheat the pudding in the microwave on High for 5–6 minutes or until piping hot. Reheat the sauce in the microwave, stirring every 30 seconds, until melted and smooth, then pour over the pudding, and serve.

Chocolate steamed pudding