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150 g/5 oz soft tub margarine
100 g/4 oz caster (superfine) sugar
100 g/4 oz/1 cup plain (semi-sweet) chocolate
3 eggs
150 g/5 oz self-raising (self-rising) flour
2.5 ml vanilla essence (extract)
75 g/3 oz chopped hazelnuts (filberts)
Butter, for greasing
Amaretto Sauce, to serve |
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Method:
Beat together the margarine and sugar
until light and fluffy. Melt the chocolate in a basin over a pan of
hot water or in the microwave. Beat into the margarine and sugar. Beat
in the eggs, one at a time, beating well after each addition. Add the
flour, vanilla and nuts and fold in with a metal spoon. Turn into a
greased 1.25 liter pudding basin. Cover with a double thickness of
greased foil or greaseproof (waxed) paper, twisting and folding under
the rim to secure. Steam for 1.5 hours. Serve warm with Amaretto
Sauce.
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