Recipes for the Busy Family: Chocolate Pudding

Ingredients (serves 6)

Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease.
Combine the flour, sugar and cocoa powder in a medium bowl. Make a well in the centre. Combine the milk, butter and egg in a large jug. Gradually pour the egg mixture into the flour mixture and stir until well combined. Pour into the prepared dish and use the back of a spoon to smooth the surface.
To make the chocolate sauce, sift the sugar and cocoa powder into a bowl. Sprinkle over the pudding mixture in the dish. Gently pour the boiling water over the cocoa mixture.
Bake in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool slightly. Serve with thickened cream, if desired.

Preheat oven to 180°C. Grease 6 x 200ml ovenproof dishes. Place milk, chocolate and butter in a medium saucepan. Heat over medium heat until chocolate and butter have melted. Cool.
Beat eggs, sugar, brandy and cinnamon together with electric beaters until pale and very thick. Fold in chocolate mixture and breadcrumbs with a large metal spoon.
Divide evenly between dishes. Sit dishes in a large, deep baking dish and place on the oven rack. Pour enough boiling water into the baking dish to come halfway up the sides of the dishes.
Bake for 30 minutes until risen and set. Serve warm with a dollop of cream or ice cream.

Grease an 8-cup (2-litre) capacity pudding steamer. Use an electric mixer to beat the butter and sugar in a medium bowl until light and fluffy. Add the brandy and egg yolks, one at a time, beating well after each addition until just combined. Stir in the chocolate. Fold in flour, cocoa, almond meal and breadcrumbs.
Use an electric mixer to whisk eggwhites in a clean, dry bowl until soft peaks form. Gradually beat in the extra sugar and whisk until sugar dissolves. Use a metal spoon to add half the eggwhite mixture to the chocolate mixture and gently fold until just combined. Fold through the remaining eggwhite mixture.
Spoon mixture into the prepared steamer. Cover with a disc of baking paper, then foil, and secure with kitchen string or a lid to seal. Place steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer. Cook, covered, over low heat for 2 1/4 hours (replenishing water when necessary) or until a skewer inserted in the centre comes out clean.
Meanwhile, to make the cherries and cranberries in red-wine syrup, combine the wine, sugar, cinnamon, cherries and cranberries in a medium saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves and mixture is heated through.
Stand pudding for 10 minutes, then turn out on to a serving dish. Serve with cherry mixture and thickened cream or ice-cream.