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Categories:Viewed: 97 - Published at: 5 years ago
Ingredients
- 75 gm plain chocolate
- 75 gm white chocolate
- 175 gm softened butter
- 175 gm light muscovado sugar
- 3 x Large eggs beaten
- 175 gm self raising flour
- 100 gm plain chocolate
- 150 ml double cream
- 1 Tbsp. brandy optional
Method
- Heat the plain and white chocolate in separate bowls over pans of warm water.
- Beat the butter and sugar till light and fluffy then add in the Large eggs a little at a time beating well.
- Mix in the flour then divide the mix between two bowls.
- Stir the plain chocolate into one and the white into the other.
- Grease and base line a 1 litre pudding basin.
- Spoon alternate white and plain mixtures into the basin swirl with a fine skewer then smooth the top.
- Cover with greaseproof paper and foil (see guide) then steam for 22 1/2 hrs.
- Check the water level frequently topping up with boiling water as necessary.
- To make the sauce:Break the chocolate into a saucepan add in the cream (and brandy if using) and heat gently stirring occasionally till smooth and glossy.
- Turn out the pudding and serve with the warm sauce.
- Use a really goodquality dark cooking chocolate such as Valrhona for the best flavour.
- Check the label and go for one which has at least 55% cocoa solids.
- Serves 8
