Ingredients for the pudding:

1 stick butter or margarine

½ cup Billington’s Light Brown Muscovado Sugar

2 medium eggs, beaten

5 tablespoons single cream

3/8 cup self-raising flour

2 heaped tablespoons cocoa powder

Ingredients for the topping:

¾ cup plain chocolate, broken up

1 tablespoon Billington’s Milled Golden Cane Sugar

Prepare the topping first by melting the chocolate in a basin standing in a saucepan of hot water.  Remove from the heat and stir in the sugar, cream and nuts.  Place in the base of a buttered 3-pint pudding basin.

Prepare the sponge by beating the butter or margarine and sugar together in a mixing bowl until fluffy.

Add the eggs gradually to the creamed mixture, beating all the time.  Sieve the flour and cocoa powder together and add to the mixture, stirring carefully.

Turn the sponge mixture into the basin.  Cover securely and steam for 1 ½ hours.

Turn on to a warmed plate and  serve with custard or cream.