Instructions: Sift the flour and cocoa together in a bowl.

In a separate bowl cream the butter and sugar together until pale and fluffy then beat in the eggs one at a time adding a little of the flour mixture with the second egg.

Fold in the remaining flour mixture and combine gently but thoroughly. Fold in the chocolate and nuts with the milk.

Spoon the mixture into a buttered 1 litre pudding basin.

Cover with a double layer of buttered foil pleated in the centre to allow for rising.

Tie the foil with string then place in a steamer or in a large saucepan so hot water comes half way up the sides of the basin.

Steam for 1/2 to 2 hours topping up withhot water if necessary. Remove the foil loosen the edges of the pudding with a knife and carefully invert on to a serving plate.

Serve with cream or yoghurt.

This is everything you could wish for in a winter pudding the glorious puff of steam as it is inverted onto the serving dish then the satisfyingly firm yet soft texture. And finally there is chocolate.

Serves 6

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