About this recipe:This wonderfully moist and delicious chocolate steamed pudding is a wintertime treat. Serve over the festive season with an endless array of sauces, or simply with cream or luxury ice cream.
110g butter, softened
300g caster sugar
2 teaspoons vanilla extract
290g plain flour
100g unsweetened cocoa powder
1 1/4 tablespoons ground cinnamon
1 teaspoon bicarbonate of soda
60g chopped walnuts
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Thoroughly grease bottom and sides of a 2-litre heatproof mould. Sprinkle with caster sugar and tap out excess.
n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
In separate bowl, stir together flour, cocoa, cinnamon and bicarb; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
Spoon mixture into a greased mould. Cover with piece of greased aluminium foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
Place a rack in la large kettle or steamer; pour in water to top of rack. Heat water to boiling; place mould on rack. Reduce heat. Cover steamer and steam over simmering water for 1 hour and 25 minutes. (Add water, as needed, during steaming to keep water at rack level.)
Remove mould from pan; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.