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.