Steamed Chocolate pudding

Preparation

• Grease the inside of a 1 litre (2 pint) pudding basin with the extra butter. Beat together the butter and sugar until pale and creamy.

• Sift the flour and stir into the creamed mixture with the remaining ingredients. Stir well and spoon into the prepared pudding basin. Cover with a pleated sheet of buttered greaseproof paper. Secure with string.

• Steam in a saucepan half filled with boiling water for 1 hour. Remove from the saucepan and peel away the paper. Loosen the edges with a knife and invert onto a serving plate. Serve with creme fraiche.