Old-fashioned choc pud

Method

1. Heat the oven to 160°C/325°F/gas 3. Half-fill the roasting tin with water and set in the oven to heat up.
2. Put the soft butter, caster sugar, eggs, flour, baking powder, cocoa powder, vanilla, almonds and milk into the bowl of a food mixer and beat well until very smooth and thoroughly combined (you can also do this using a mixing bowl and wooden spoon). 3. Spoon the mixture into the prepared soufflé dish.
3. Cut a large square of foil and butter one side. Fold the foil down the middle to make a pleat (so the pudding can rise), then cover the dish buttered-side down, making sure the foil fits tightly. Put the dish into the water-filled roasting tin and bake for 1 hr until firm to the touch.
4. Meanwhile, make the custard: heat all but 2 tbsp of the milk in a medium-sized non-stick pan.
5. Sift the cocoa, sugar and cornflour into a heatproof bowl. Add the yolks and reserved milk then stir to make a thick, smooth paste.
6. Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens. Don't let the mixture boil or the eggs will scramble. Pour into a jug and serve hot with the pudding.

Recipe from Divine Heavenly Chocolate Recipes with a Heart, by Linda Collister. For more information on the book and Divine Fairtrade chocolate, visit www.divinechocolate.com.