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Ingredients

For The Pudding:

  • 3 large eggs
  • 125g caster sugar
  • 100g plain white flour sifted
  • 25g cocoa powder sifted
  • 100g unsalted butter melted
  • 100g dark chocolate (70% minimum cocoa solids) finely chopped

For The Sauce:

  • 85g unsalted butter
  • 80g unrefined demerara sugar
  • 284mls double cream
  • 80g dark chocolate (70% min)
  • 30g milk chocolate
  • 40g liquid glucose

Method

  • STEP 1
    Well butter a 2 litre heatproof bowl and a piece of foil (big enough to cover the bowl)
  • STEP 2
    Place the eggs and caster sugar in a mixing bowl of a food mixer and whisk on high for 15 minutes or until thick and foamy.
  • STEP 3
    remove the bowl and carefully fold in the flour and cocoa powder (take care not to over mix or the sponge will be tough and leaden)
  • STEP 4
    Add the melted butter and chopped chocolate, again fold in carefully
  • STEP 5
    Spoon the mixture into the prepared bowl, cover with the buttered foil and cook in a steamer for approx 1 hour or until cooked (the sponge will be very soft and spongy). Do not overcook or the sponge will be leaden.
  • STEP 6
    Meanwhile, make the sauce...
  • STEP 7
    Place all the ingredients in a saucepan and stir to the boil. Then strain.
  • STEP 8
    Turn the pudding out whilst it is still warm and pour over plenty of the sauce.
  • STEP 9
    A spoon of double cream over the pudding is completely over the top but absolutely gorgeous.
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