This is from the cooking queen herself! A Nigella Lawson recipe, we just couldn’t pass by. It’s easy to make, it’s decadent, it’s chocolatey, and it’s absolutely perfect. If you’re looking for an alternative to the traditional Christmas pudding, trifle or Malva pudding (not that we have anything against them, but they’re not chocolate), then this is what you’ve been craving.
Ingredients – Cake
175 g Flour
1 tsp Vanilla
40 g Cocoa
175 g Sugar
175 g Butter
60 ml Plain yogurt
3 Large eggs
2 tsp Baking powder
½ tsp Bicarbonate of soda
Ingredients – Sauce
125 g Milk chocolate
125 g Dark chocolate
250 ml Cream
75 g Golden syrup
4 tsp Vanilla
1 tot Rum (optional)
Method – Cake
- You’ll need a 1.7 l bowl and a steamer. You can use an electric or a traditional steamer.
- Butter or spray the tin. Remember to spray the lid. This is important as you don’t want any moisture to get into the pudding.
- Sieve the flour and cocoa together to remove all the clumps.
- Add the other ingredients and mix until well blended.
- Pour into the prepared bowl – don’t worry if it looks a tad empty, it’ll rise.
- Put the lid on and put it in the steamer. (We used a cake tin and tied it off with tinfoil. Hence, it took a cake shape as to a pudding one.)
- Steam for about 1 hour and 30 minutes. If it cooks for a bit longer won’t be a problem.
Method – Sauce
- You can make the sauce up to 3 months ahead (if left frozen) and then reheat it when you want to serve.
- Put all the sauce ingredients (except the rum) in a bowl and melt over a gentle heat. (We mixed everything in the microwave.)
- Stir occasionally to combine everything smoothly.
- Once you are happy with the sauce, you can add a tot (or two) of rum – it is Christmas after all.
Method – Pudding
- Find a plate with a dip; the sauce is runny. So good and so runny.
- Once your cake is done, remove it carefully – steam is not a toy.
- Put your plate on top of the bowl and flip both over so that the cake sits comfortably on top of the plate.
- Pour the sauce over the cake to cover it entirely.
- The hot cake will absorb the sauce; now you have options:
- Let the cake stand to absorb all the sauce or as much as possible.
- Serve the remaining sauce on the side.
- Serve with ice cream.
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Recipe is taken from Nigella.