Steamed Chocolate Pudding and Black Forest Sauce

An old-fashioned steamed pudding is hard to beat. Dripping with dark chocolate and cherry sauce, this delicious recipe makes lovely moist chocolate pudding that serves 4.

115g unsalted butter
115g caster sugar
2 eggs
85g self-raising flour
1/2 tsp baking powder
2 tbs cocoa powder
30g almond meal
1 tbs milk
200g good-quality dark chocolate, broken into squares
160ml (2/3 cup) thickened cream
Thick cream, to serve
670g can pitted cherries
1 tbs arrowroot
2 tbs brandy

Place butter and sugar in the bowl of an electric mixer and beat until pale. Add eggs one at a time, beating well after each addition. Sift the baking powder, flour and cocoa together & add to mixture with almond meal and milk, stir until well combined. Spoon into a 1 litre buttered pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours.
Make a chocolate sauce by addding the chocolate and cream and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and the mixture is smooth. Remove from heat. Or heat in a microwave, uncovered, on Medium-High/650watts/70%, stirring every minute, for 2-3 minutes or until melted and smooth.

To make the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened. Serve with cherry sauce, chocolate sauce and a dollop of cream.