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Grease a 1.5 pint pudding basin.
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Place the butter and sugar in a bowl
and cream together until light and fluffy.
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Gradually add the eggs, beating well
between each addition.
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Sift the flour and fold it in until
thoroughly blended using a figure of eight motion.
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Add the cocoa and milk texture.
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Spoon the sponge mixture into the
pudding basin.
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Cover with a pleated piece of greased
greaseproof paper and a sheet of foil large enough to allow for
expansion and tie with string.
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Place the basin in a large heavy-based
saucepan, 2/3 full of hot water, cover and steam over a low heat for
about 90 minutes, topping up with more hot water as and when
necessary.
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While the pudding is steaming, prepare
the chocolate sauce.
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Put the butter and chocolate into a
flameproof bowl set over a pan of simmering water.
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When the chocolate has melted, beat in
the double cream.
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To serve, remove the string, paper and
foil and turn out the pudding on to a warmed serving dish.
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Pour a little hot chocolate sauce over
the pudding and serve the rest separately.