Instructions: Melt the plain and white chocolate in separate bowls over pans of hot water.

Beat the butter and sugar until light and fluffy then add the eggs a little at a time beating well.

Fold in the flour then divide the mixture between two bowls.

Stir the plain chocolate into one and the white into the other.

Grease and base line a 1 litre pudding basin.

Spoon alternate white and plain mixtures into the basin swirl with a fine skewer then smooth the top.

Cover with greaseproof paper and foil (see guide) then steam for 22 1/2 hours.

Check the water level frequently topping up with boiling water as necessary.

To make the sauce:
Break the chocolate into a saucepan add the cream (and brandy if using) and heat gently stirring occasionally until smooth and glossy.

Turn out the pudding and serve with the hot sauce.

Use a really goodquality dark cooking chocolate such as Valrhona for the best flavour. Check the label and go for one that has at least 55% cocoa solids.

Serves 8

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