Baked rather than steamed, and with a real homemade chocolate custard this delicious dessert is a family favorite.
For the Pudding:
- 9 tablespoons unsalted butter, very soft
- 3/4 cup superfine sugar
- 3 large free range eggs, at room temperature
- 3/4 cup flour, preferably self-raising
- 1/2 teaspoon baking powder (or 2 teaspoons if using all purpose flour)
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla essence
- 1/3 cup ground almonds
- 1 tablespoon milk
For the Custard:
- 2 cups creamy milk
- 3 tablespoons cocoa powder
- 4 tablespoons very fine sugar
- 1 tablespoon cornflour
- 2 large free range egg yolks
- 7-inch souffle dish or deep baking dish, greased, and a roasting tin
Preparation & Quantity:
Preparation time: 30 min
Cook time: 1 hour
Recipe yield: Makes 10 servings
- Heat the oven to 325 degrees Fahrenheit
- Half fill the roasting tin with water and set in the oven to heat up.
- Put the soft butter, superfine sugar, eggs, flour, baking powder, cocoa powder, vanilla, almonds and milk into the bowl of a food mixer and beat well until very smooth and thoroughly combined (you can also do this using a mixing bowl and wooden spoon). Spoon the mixture into the prepared souffle dish.
- Cut a large square of foil and butter one side. Fold the foil down the middle to make a pleat (so the pudding can rise), then cover the dish buttered-side down, making sure the foil is tightly fitting.
- Put the dish into the water-filled roasting tin and bake for 1 hour until firm to touch.
- Meanwhile, make the custard: heat all but 2 tablespoons of the milk in a medium-sized non-stick pan.
- Sift the cocoa, sugar and cornflour into a heatproof bowl. Add the yolks and reserved milk then stir to make a thick, smooth paste.
- Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens - don't let the mixture boil or the eggs will scramble
- Pour into a jug and serve hot with the pudding.