180 grams butter, softened
1 cup firmly packed brown sugar
2¼ cups plain flour
2 teaspoons baking powder
1 cup cocoa
⅓ cup milk
½ cup cherry jam
1 tablespoon vanilla extract
200 grams 70% dark chocolate, melted (see chocolate tips for method)
¼ cup golden syrup
250grams 70% roughly chopped dark chocolate
1 tablespoon vanilla extract or kirsch
Vanilla bean ice cream
2 litre (8 cup) capacity pudding basin, inside lightly buttered
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat to combine.
Sift the flour, cocoa, baking powder and salt together. Add to the egg mixture along with the milk, jam, vanilla and the cooled chocolate and beat briefly to combine.
Spoon the mixture into the greased pudding basin, cover tightly with the lid and steam for 2 hours. To do this, put an inverted side plate in the base of a large saucepan. Place the pudding basin on the plate and pour in boiling water to come halfway up the sides of the pudding basin. Reduce the water to a simmer and cover the saucepan with a lid. Check if the water level needs topping up during cooking. After two hours remove the pudding basin from the water and set aside for 25 minutes.
Sauce: Heat the cream and golden syrup in a small saucepan until just simmering. Remove from the heat, add the chocolate and vanilla or kirsch and leave to sit for 3 minutes then whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.
To serve: Run a knife around the inside of the bowl if necessary. Invert the pudding onto a serving plate. Pour half the sauce over the top and serve immediately with the extra sauce on the side. Serve with vanilla bean ice cream if desired. Serves 10-14