CHOCOLATE PUDDING WITH RUM CUSTARD

Preparation Method :

• Lightly grease a pudding basin or six individual moulds. Cream the butter and sugar until pale and creamy. Gently blend in the eggs and the vanilla essence.
• Sift together the cocoa and flour, and fold gently into the egg mixture with the chopped chocolate and sufficient milk to give a soft dropping consistency.
• Spoon the mixture into the basin or moulds, cover with buttered greaseproof paper and tie down. Fill a pan with water, place the puddings in the pan, cover with a lid and bring to the boil.
• Steam the large pudding for 2 hours and the individual puddings for 45 minutes, topping up with water if necessary. When firm, turn out on to warm plates.
• To make the rum custard, bring the milk and sugar to the boil. Whisk together the egg yolks and corn flour, then pour on the hot milk, whisking constantly.
• Return the mixture to the saucepan and stir continuously while it slowly comes back to the boil. Allow the sauce to simmer gently as it thickens, stirring all the time. Remove from the heat and stir in the rum.