Steamed chocolate pudding

Ingredients

Melted butter, to grease
Plain flour, to dust
150g butter, at room temperature, chopped
120g (2/3 cup, lightly packed) brown sugar
1 tsp vanilla essence
100g good-quality dark chocolate, coarsely chopped
2 eggs, at room temperature, lightly whisked
115g (3/4 cup) self-raising flour
40g (1/4 cup) plain flour
30g (1/4 cup) cocoa powder
80ml (1/3 cup) milk
1 x 250g punnet strawberries, washed, hulled, halved
Vanilla ice-cream, to serve

Chocolate fudge sauce

100g good-quality dark chocolate, coarsely chopped
60g (1/3 cup, lightly packed) brown sugar
2 tbs cocoa powder, sifted
250ml (1 cup) thickened cream

 

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Method

1. Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter to grease. Dust with flour. Line the base with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl, occasionally scraping down the side, for 8 minutes or until pale and creamy.
2. Place the chocolate in a small microwave-safe bowl. Heat in microwave on Medium/500watts/50%, stirring with a metal spoon every minute, until the chocolate almost melts. Set aside for 2 minutes. Stir until chocolate is smooth.
3. Add half the egg to the butter mixture and beat to combine. Add the remaining egg and beat until smooth and well combined. Add the chocolate and beat to combine. Sift the combined flour and cocoa powder into a bowl. Add half the flour mixture and half the milk to the chocolate mixture, and use a wooden spoon or a spatula to stir until well combined. Repeat with remaining flour mixture and milk.
4. Spoon the chocolate mixture into the basin and smooth the surface. Secure the lid. Place a small rack or upturned heatproof saucer in the base of a large saucepan with a tight-fitting lid. Place the basin on the rack or saucer in the saucepan. Add enough boiling water to the pan to reach two-thirds of the way up the side of the basin. Cover the pan and bring to a simmer over medium heat. Cook, covered, for 11/4 hours or until a skewer inserted into the centre of the pudding comes out clean. Set aside, covered, for 10 minutes to cool slightly. Turn onto a serving plate. Remove the paper.
5. Meanwhile, to make the chocolate fudge sauce, place the chocolate, sugar, cocoa powder and cream in a small saucepan over low heat. Stir until the chocolate melts and the mixture is smooth.
6. Cut pudding into wedges. Serve with the sauce, strawberries and ice-cream.