Liberally grease an 850ml microwave-safe pudding bowl with the extra butter and line the ... then fold in the flour and the cocoa powder until just combined, followed by the chocolate chips. Scrape ...

Cover the pan with a lid and steam for 1½ hours ... slip out – a gentle tap to the top of the pudding bowl will help. To make the chocolate sauce, combine the chocolate, cream and nutmeg ...

And you just can't go wrong with a chocolate steamed pud. I always place an old saucer in the pot to help stop the bottom of this chocolate pudding burning. With its delicious chocolate sauce ...

Add the remaining butter, sugar and chocolate. Dampen the pastry edges ... Lower the heat to maintain a simmer and let the pudding steam for 2¼ hours. Top up the boiling water during this time ...

This impossibly rich chocolate bread pudding is made with challah and bittersweet chocolate custard. The drizzle of bourbon caramel sauce makes it extra gooey. Bread pudding is a horse-country ...

Cover the pudding ... as soon as steam starts to rise from the surface. Pour a little of the mixture into the oven dish, then add a layer of sliced panettone. Scatter in a few chocolate chips.