Heavenly chocolate pudding
By Good Food
A reader from North Devon shares a recipe that’s been a family favourite for over 40 years
Prep:1 hrs 30 mins
Including 1hr 15mins steaming
- Serves 6
Nutrition per serving
- 100g butter or margarine, plus extra for the bowl
- 2 tbsp golden syrup
- 100g dark muscovado sugar
- 150ml/¼ pint milk
- 1 egg (large or medium)
- 1 heaped tbsp cocoa powder
- 225g self-raising flour, minus 1 heaped tbsp
- 1 tsp ground cinnamon
- ¼ tsp bicarbonate of soda
- 4 tbsp milk
- 4 tbsp cream
- 1 tbsp golden syrup
- 100g good-quality dark chocolate
Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11?4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.