Benjamina Ebuehi’s recipe for steamed chocolate puddings with malted chocolate sauce

This is the best time of the year for proper stodge, and an even better time to make steamed puddings. I adore them – you get the best texture and a pudding that feels like a big hug – so find it a shame they’re not more popular these days. I’ve gone for individual portions, because they steam more quickly and everyone gets their own. Drown them in hot chocolate sauce and serve with a splash of cold cream or a scoop of ice-cream. Steamed chocolate puddings with malted chocolate sauce Prep 5 min Cook 1 hr Makes 7 110g unsalted butter, plus extra for greasing 160g light brown sugar 2 large eggs 100g plain flour 30g cocoa powder 1½ tsp baking powder ¼ tsp fine sea salt 1 tbsp whole milk Cream, or ice-cream, to serve For the malted chocolate sauce 220ml double cream 3 tbsp Ovaltine 1 tbsp runny honey 1 tbsp light brown sugar 100g dark chocolate A big pinch of sea salt Grease seven small pudding basins (of about 170-190ml capacity) with butter and cut out a small round of baking paper to fit in the bases. Put the butter and sugar in a bowl and beat for two to three minutes, until smooth and creamy. Whisk in the eggs one at a time, then sift in the flour, cocoa powder, baking powder and salt, stirring just until the mix comes together and there are no pockets of flour hiding in the bottom of the bowl. Stir in the milk, then divide the batter evenly between the greased and lined basins. Put seven small sheets of foil on top of seven pieces of baking paper, make a pleat in the middle of each, then put them paper side down on top of each pudding basin. Scrunch the edges to hold the lids in place. Put a wide pan on the hob and put a steaming tray or upturned plate inside. Add the pudding basins and fill with enough hot water to come about halfway up the sides of the puddings. Cover and leave to steam for 40-45 minutes, until the puddings feel firm to the touch. Unwrap and turn out on to plates. Meanwhile, make the sauce by putting everything in a small saucepan and heating gently, stirring often, until you have a smooth sauce. Pour the sauce over the top of each pudding and finish with a splash of cream or a scoop of ice-cream. The sauce will thicken as it cools, so, if need be, just before serving reheat it gently with a splash of cream to loosen.