Levi Roots' Choc Chip Steamie

Serves 6
175g (6oz) self-raising flour
3 tbsp cocoa powder
pinch of salt
100g (3½oz) butter, softened, plus extra for greasing
100g (3½oz) light muscovado sugar
2 large free-range eggs
2–3 tbsp milk
150g (5½oz) white chocolate chips

To serve
custard or crème fraîche
1 quantity chocolate sauce (see below)


1. Sift the flour, cocoa powder and salt into a bowl and stir to combine. Beat the butter and sugar together, using an electric mixer or by hand, until pale and fluffy. Add the eggs to the creamed butter and sugar mixture one at a time, alternating with the dry ingredients, and beat with the mixer on a low setting or stir gently by hand after each addition. Stir in enough milk to achieve a dropping consistency then fold in the chocolate chips.


2. Spoon the mixture into a greased and baselined 1 litre (1¾ pint) pudding basin and cover with foil. Place an upturned saucer into a large saucepan with a lid and pour in roughly 6cm (2½in) water. Place the pudding basin into the saucepan on top of the saucer and place over a medium heat. Bring the water to the boil, reduce the heat slightly, place the lid on the saucepan and steam for 1½ hours, checking from time to time to ensure the water doesn’t boil dry.

3. To serve, drizzle over a little of the chocolate sauce and serve with the remaining chocolate sauce and custard or crème fraîche on
the side.

For the chocolate sauce
100ml milk
200g (7oz) dark chocolate
50ml double cream
40g caster sugar
25g unsalted butter

To make the chocolate sauce, melt the chocolate in a bowl over a saucepan of simmering water. Meanwhile heat the milk, cream and sugar in a saucepan over a medium heat, stirring frequently, until the sugar has dissolved.

Recipe from Sweet by Levi Roots, published by Mitchell Beazley.