Jo Pratt's Steamed Chocolate and Pear Puddings with Hot Chocolate Sauce

To make the puddings, place the 125g of butter and sugar in a mixing bowl and cream together with an electric hand whisk until light and fluffy.

Add the egg, a little at a time, beating well after each addition, then add the flour. Put the cocoa powder in a cup, stir in 2tbsp hot water and then mix into the sponge mixture. It needs to be soft enough to comfortably drop off the beaters, so add enough milk to get the required consistency.

Peel, quarter and core the pears, chop into 5-10mm cubes. Stir half into the sponge mixture, and place the rest in a small saucepan with the extra 15g of butter and 3tbsp cold water. Keep to one side.

Spoon the sponge mixture into six 150-175ml pudding basins (preferably plastic), buttered and lightly dusted with flour. Smooth the surface and cover the tops tightly with buttered foil, sealing well by pinching the foil around the edges. Place in a steamer over boiling water for 50 minutes.

While the puddings are cooking, place the saucepan of pears over a medium-high heat and cook until tender and the liquid has virtually evaporated, leaving the pears in a buttery/syrupy glaze.

To make the chocolate sauce, place all the ingredients in a bowl over a pan of gently simmering water and stir until you have a velvety smooth sauce. Keep warm. Remove the foil from the cooked puddings and turn out onto plates. Spoon the pears on the top and serve with the chocolate sauce poured over.