Malted chocolate steamed pudding recipe

Method

1. Butter a 1.2 litre (2pt) pudding basin and line the base with a snug-fitting circle of nonstick baking paper. Have circles of pleated foil, buttered baking paper and string ready, as before.
2. For the sponge, beat 175g (6oz ) very soft butter, 1 tbsp golden syrup, 150g (5oz) self-raising flour, 1 tsp baking powder, 25g (1oz) sifted cocoa, 50g (2oz) malted milk powder, 175g (6oz) dark muscovado sugar, 3 large eggs, pinch salt and 1 tsp vanilla extract together with electric beaters until smooth – about 1 minute. Spoon into the basin, tie the buttered paper and foil on top and steam for 2 hours on a trivet, testing with a skewer.
3. For the sauce, put 100ml (3 1⁄2fl oz) roughly chopped dark chocolate, 2 tsp malted milk or cocoa powder and 2 tbsp golden syrup, pinch salt in a saucepan with 100ml (3 1⁄2fl oz) water. Heat gently, stirring until smooth. Stir in 15g (1⁄2oz) butter. Simmer for a minute; when the sauce is glossy and smooth, remove from the heat and leave for 5 minutes. Lift out and then upturn the hot pudding, pour the chocolate sauce over and serve.

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