Divine Squidgy Chocolate Pudding

 

by The Pudding Club

Ingredients

 

120g Butter
120g Fairtrade light brown sugar
90g Self raising flour
30g Divine Cocoa
2 Free range eggs, beaten

 

Topping

180g Divine 70% Dark Chocolate
1 Tablespoon Fairtrade caster sugar
5 Tablespoons single cream

Method

Start by preparing the topping – melt the Divine chocolate, remove from the heat and stir in the cream and sugar.
Pour into the bottom of a buttered 3 pint (1.7Lt) pudding basin.

Beat the butter and sugar together until light and airy.
Gradually beat in the eggs, beating well in between each addition.
Sieve the flour and cocoa powder together, add to the creamed mixture by folding in gently.
Pour the mixture into the lined pudding basin.
Cover the top with a tight fitting lid or several layers of greaseproof paper and tie securely.
Steam for 1 to 1 and ½ hours.
Turn out carefully on to a warmed plate, making sure that none of the sauce is left behind!
Serve with cream, custard or ice cream.

 

About the Pudding Club

The Pudding Club was founded at Three Ways House Hotel in 1985 to prevent the demise of the traditional great British Pudding. In the 1980’s it seemed as though such delights as Jam Roly Poly, Syrup Sponge, Sticky Toffee Pudding and Spotted Dick were rarities in the face of seductive competition from Black Forest Gateau and Frozen Strawberry Cheesecake. The Pudding Club and its members can now proudly claim that because of their efforts the great British Pudding has reclaimed an enthusiastic following throughout the country – and beyond. Over the years meetings of the Club have been featured on the BBC’s Food and Drink and Holiday programmes as well as numerous other TV, radio and press articles.

 

The Pudding Club website