Paul O' Donnell Catering

INGREDIENTS

• 100g unsalted butter
• 150g castor sugar
• 2 eggs
• 1 egg yolk
• 150g self raising flour
• 50 g coco powder
• 1-2 tablespoons milk
• 100g good quality chocolate
• 1 x 750ml pudding basin or 5-6 150ml individual moulds, buttered and floured

Method

Beat the butter and sugar together until the mix is almost white and the sugar has dissolved (best done with an electric mixer). Then add the first egg and beat until it is completely mixed in and fluffy. Repeat with the second egg and then continue with the egg yolk.

Next - fold in the sifted flour until it is completely incorporated, adding milk if necessary. Grate half the chocolate and add to the mix. Spoon into the mould (s) to three quarters full. Cover with greaseproof paper or tin foil, with a fold in the centre to create space for a rising pudding. Steam over boiling water.

Individual puddings take 40 mins and a large one 1.5 hrs. Top up the water as necessary during cooking.

Serve with cream or ice cream and finish off with the remaing grated chocolate.