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    Steamed Chocolate Sponge with Brandy-Soaked Raisins

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    Steamed Chocolate Sponge with Brandy-Soaked Raisins

    To make small puddings, use six 150ml moulds. Steam for 30-45 minutes.

    • Preparation time: 30 minutes plus 24 hours macerating
    • Cooking time: 90 minutes
    • Total time: 24 hours

    Serves: 6


    • 85g raisins
    • 3 tbsp good brandy
    • 85g self-raising flour
    • ½ tsp baking powder
    • 4 tbsp cocoa powder
    • 30g ground almonds
    • 115g unsalted butter, softened
    • 115g soft brown sugar
    • 2 large eggs, lightly beaten
    • 1 tbsp milk


    1. Soak the raisins in the brandy for 24 hours, stirring them a few times.
    2. Cut 2 circles of greaseproof paper to fit the base and top of an 850ml pudding basin. Butter the basin and line with the smaller circle. Put in a pan that will comfortably hold the basin. Add enough water to reach 2/3 up the side of the basin. Remove the basin. Bring the water up to the boil.
    3. Sift the flour, baking powder and cocoa together. Mix in the almonds. Beat the butter with the sugar until light and fluffy. Gradually beat in the eggs, then fold in the cocoa mixture along with the milk and raisins. Spoon into the buttered basin and press on the remaining circle of paper. Take a sheet of foil and fold in a pleat down the centre, then tightly wrap across the top of the pudding. Tie string around the top of the basin and across the top to form a handle.
    4. Lower into the boiling water, cover and boil steadily for 1½ hours until firm. You will have to top up the boiling water. Remove from the pan, peel away the foil and paper. Loosen the pudding with a round-bladed knife before turning out and serving.

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