Ingredients
1 tbspgolden syrup1poached quince, sliced70 gmdark chocolate (66% cocoa solids), chopped120 gmsoftened butter120 gmraw caster sugar½ tspvanilla extract200 gmself-raising flour, sieved30 gmDutch-process cocoa, sieved1 tspbaking powder, sieved4eggs, lightly beaten160 mlmilkTo serve:pouring or thickened cream, or ice-cream Chocolate sauce150 mlpouring cream20 gmbutter, softened70 gmdark chocolate (66% cocoa solids)
Method
Pour 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.
Melt 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). For 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.
Note If the sauce cools, reheat gently over a saucepan of simmering water.
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bon appetit
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