Choc chip pudding with jam and cream

(from Elyce123’s recipe box)

Source: delicious. March 2005

Prep time: 30 minutes
Cook time: 120 minutes
Serves 4 people

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.

Email to a friend | Print this recipe | Back