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This makes one giant pudding or 10 mini ones.
In a food processor with a whisk attachment, cream the butter and sugar until light and creamy. Slowly add the eggs into the mixer.
Add the flour, then the baking powder and pinch of salt, keep mixing. Mix in enough milk to form ‘dropping’ consistency.
Place in buttered, sugared mould, cover with tin foil and steam for 20 – 30 minutes (1 hour for a large pudding)
For the sauce: bring the water to the boil and slowly whisk in the bitter chocolate.:
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