Steamed Chocolate with Ice Cream and Chocolate Sauce

1. In a food processor with a whisk attachment, cream the butter and sugar until light and creamy. Slowly add the eggs into the mixer.
2. Add the flour, then the baking powder and pinch of salt, keep mixing. Mix in enough milk to form ‘dropping’ consistency.
3. Place in buttered, sugared mould, cover with tin foil and steam for 20 – 30 minutes  (1 hour for a large pudding)

For the sauce: