Chocolate pud with caramel sauce and ice cream it doesn’t get more comforting then that.
Generously butter a 1.5-litre-capacity pudding bowl or basin. Line the base with a circle of baking paper. Sift the flour, cocoa and baking powder into a bowl then set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs, 1 at a time, adding a tablespoon of the flour mixture with each egg so the mix doesn’t split. Beat well after each addition. Fold in the remaining flour mixture until just incorporated. Fold in the chocolate.
Spoon the cake mixture into the prepared basin then smooth the top with a spatula. Cover with a disc of buttered baking paper, then a double layer of foil with a large pleat in the middle to allow for expansion. Seal the foil tightly then tie with string (it is helpful to make a string handle for ease of removal).
Put a small trivet or upturned saucer in a large saucepan. Put the basin on top and pour enough boiling water into the saucepan to come halfway up the sides of the basin. Cover with a lid and steam on the stovetop for 1 1⁄2 hours – you may need to top up the water level if it gets too low while cooking.
Remove the basin from the saucepan and set aside to cool for 10 mins. Remove the foil and paper and run a knife around the edge before turning out on to a plate. Serve with the caramel sauce and lightly whipped cream.
150 grams flour
2 tablespoons cocoa powder
1 teaspoon baking powder
150 grams butter, softened
150 grams brown sugar
100 grams dark chocolate, cut into chunks
Pampero milk caramel and lightly whipped cream, to serve