… perfect for a bitterly cold winter’s day:
This really was the perfect way to end such a chilly day. I’d left the chocolate pieces quite large so that some of them were just melting when I served this treat this evening. Huge portions were not necessary as this is very filling and it means we’ve got some gooey chocolate pudding with chocolate fudge sauce to have as left overs tomorrow, followed by a very long walk to burn off some of those calories!
Here’s the recipe:
For the sponge pudding:
100g butter, melted
125g caster sugar
70g plain flour
25g cocoa powder
125g dark chocolate, chopped
For the chocolate fudge sauce:
150ml double cream
90g unsalted butter
25g light muscavado sugar
90g dark chocolate, chopped
Grease a 500ml pudding basin, whisk the eggs with the sugar until they are really thick (about 10 minutes with a free standing mixer). Sift the flour and cocoa together and fold carefully with a metal spoon, into the egg and sugar mixture. Fold in the melted butter and chopped chocolate, then spoon the mixture into the pudding basin. Cover with a double layer of baking parchment and tin foil, tie with string. Steam for about 1 hour 15 minutes, or until risen and relatively firm to the touch. If anything, under cook so you have more goo – there’s little worse than a dry, overcooked sponge pud!
For the sauce, heat the cream, butter and sugar in a small pan, stirring until all the butter has melted. Add the chocolate and stir continuously until the chocolate has melted. Set aside.
Lightly whip some double cream.
Serve the pudding with some of the whipped cream topped with a generous drizzle of the fudge sauce.