Choc-chip pudding with jam and creme fraiche
By tinaw100
Ingredients
- 120 g unsalted butter, softened
- 120 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 120 g plain flour
- 60 g cocoa powder
- 2 tsp baking powder
- 60 g dark chocolate, finely chopped
- 1 cup raspberry jam, warmed
- Creme fraiche or mascarpone, to serve
Details
Servings 4
Preparation
Step 1
1. Grease a 1-litre pudding basin.
2. Cream butter and sugar in bowl of an electric mixer, add vanilla, then add eggs, one at a time, beating after each until just combined. Sift flour, cocoa and powder and add to mixture with enough water (about 1-2 tablespoons) to make a dropping consistency. Stir in chocolate, then spoon mixture into basin. Make a pleat in the centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil.
3. Place basin in a saucepan and add enough water to come halfway up the sides, then bring to the boil over high heat. Cover, reduce heat to low and steam for 2 hours. Remove basin from pan and set aside for 10 minutes. Turn out, cut into slices and serve with warmed jam and creme fraiche.
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