Chocolate Chip Pudding Recipe

175 g/6 oz self-raising (self-rising) flour
2.5 ml baking powder
75 g/3 oz fresh breadcrumbs

100 g/4 oz/1 cup shredded (chopped) vegetable suet
100 g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
5 ml/1 tsp vanilla essence (extract)

100 g/4 oz/1 cup chocolate chips

150 ml milk
Butter, for greasing
Chocolate Custard, to serve

Method:

Sift the flour and baking powder into a bowl. Add the breadcrumbs, suet and sugar and mix well. Stir in the eggs and vanilla essence. Add the chocolate chips and mix with enough of the cold milk to form a soft, dropping consistency. Turn into a greased 1.2 liter/2 pt/5 cup pudding basin. Cover with a double thickness of greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 1.5 hours. Turn out on to a serving dish and serve with Chocolate Custard.

To prepare Chocolate Custard -

Use the easy custard recipe, but blend 15 ml/1 tbsp cocoa (unsweetened chocolate) powder with the cornflour and use only 1 egg yolk.