Dark Chocolate Steamed Pudding

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This decadent pudding is a chocolate lover’s dream, and wonderful served warm with raspberries and vanilla ice cream.

175g butter, softened

100g caster sugar

80g brown sugar

3 eggs, size 7

1 teaspoon vanilla bean paste

175g plain flour

50g cocoa powder

2 teaspoons baking powder

50ml cream

100g dark chocolate (50 percent cocoa solids),

melted 250g dark chocolate (50 percent cocoa solids),

roughly chopped

2 tablespoons golden syrup

180ml cream 125g fresh raspberries Vanilla ice cream

Grease the base and sides of a 2-litre pudding steamer.

Using a hand beater or stand mixer, beat together the butter and sugars until light and creamy. Add the eggs, one at a time and beat to combine, then beat in the vanilla bean paste.

Sift in the dry ingredients and beat until well incorporated. Add the cream and chocolate and mix through.

Pour the batter into the pudding basin, top with a circle of baking paper and place the lid on tightly.

Place a small wire rack or cloth in the base of a large pot. Place the pudding on top and carefully add enough boiling water to reach roughly halfway up the side of the pudding basin. Place the pot lid on top and gently simmer for 2 hours. Check the water level regularly and top up with water from the kettle if needed.

Once cooked, remove from the pot and set aside to cool in the pudding basin for half an hour.

Chocolate sauce: Place the chocolate and golden syrup in a heatproof bowl over a