Categories: March

Ingredients

• 120g unsalted butter, softened, plus extra for greasing
• 120g unrefined golden caster sugar
• 1 tsp vanilla extract
• 2 medium eggs
• 100g plain flour
• 50g cocoa powder
• 2 tsp baking powder
• 75g dark chocolate, finely chopped
• 300g raspberry jam
• 142ml carton double cream, to serve

Directions

1. Grease a 1-litre pudding basin. Cream the butter and sugar with an electric hand whisk. Add the vanilla, then the eggs, one at a time, beating after each addition until combined. Sift the flour, cocoa and baking powder together in a large bowl, then add to the creamed mixture with 1-2 tablespoons of cold water to make a dropping consistency. Stir in the chocolate and spoon into the greased pudding basin.

2. Make a pleat in the centre of a sheet of greaseproof paper and foil and use to cover the pudding. Secure with kitchen string tightly around the top of the bowl.

3. Place a trivet or an upturned saucer into the base of a deep saucepan and sit the basin on top. Add enough water so it comes halfway up the sides of the pudding basin. Cover the pan, bring to the boil over a high heat, then reduce the heat to low and steam for 2 hours, checking the water occasionally. Remove the basin and set aside for 5 minutes.

4. Just before serving, put the jam in a saucepan and warm through. Turn the pudding out and serve with the warmed jam and cream.

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