- 1 tbsp golden syrup
- 1 poached quince, sliced
- 70 gm dark chocolate (66% cocoa solids), chopped
- 120 gm softened butter
- 120 gm raw caster sugar
- ½ tsp vanilla extract
- 200 gm self-raising flour, sieved
- 30 gm Dutch-process cocoa, sieved
- 1 tsp baking powder, sieved
- 4 eggs, lightly beaten
- 160 ml milk
- 150 ml pouring cream
- 20 gm butter, softened
- 70 gm dark chocolate (66% cocoa solids)
- 1Pour golden syrup into the base of a 1.5-litre pudding basin that’s been buttered, floured and lined on the base with baking paper. Arrange quince on top.
- 2Melt chocolate in a bowl over a saucepan of simmering water. Beat butter, sugar and vanilla in an electric mixer until pale and creamy (2-4 minutes). Add flour, cocoa and baking powder, then egg and milk alternately, a little at a time. Add chocolate and beat until smooth. Transfer to prepared basin, smooth top and cover basin tightly with baking paper. Cover with a double layer of foil, secure with kitchen twine and place in a large saucepan with a cloth lining the base. Add boiling water to come halfway up sides of basin, cover with a lid and cook over medium-high heat, adding more water if necessary until puffed and pudding feels firm (2 hours).
- 3For chocolate sauce, combine cream and butter in a saucepan, bring to the boil, then add chocolate and stir until melted and smooth. Keep warm (see note). Serve pudding hot with sauce and cream or ice-cream.