Heavenly Chocolate Pudding

• 3 12 ounces butter or 3 12 ounces margarine, plus extra for the bowl
• 2 tablespoons golden syrup (British sweetener, the American brand is "King")
• 3 12 ounces dark muscovado sugar
• 12 cup milk
• 1 egg
• 1 tablespoon cocoa powder
• 7 78 ounces self-raising flour, minus 1 tbsp
• 1 teaspoon ground cinnamon
• 14 teaspoon baking soda
• 4 tablespoons milk
• 4 tablespoons cream
• 1 tablespoon golden syrup
• 3 12 ounces good-quality dark chocolate

1. Butter the inside of a 1.2 litre (5 1/2 cup) pudding bowl and line the base with a disc of buttered greaseproof paper (parchment paper).
2. Melt the butter, syrup and sugar in a saucepan.
3. Remove from the heat and stir in the milk and egg.
4. PUDDING:.
5. Add the cocoa to the flour, then pour this mixture into the pan with the cinnamon and soda.
6. Pour the mixture into the pudding bowl, cover tightly with foil and steam for 1 1/4 hours.
7. SAUCE:.
8. Just before the end, heat the sauce ingredients until melted, stirring all the time.
9. PUDDING & SAUCE ASSEMBLY:.
10. Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc.
11. Pour the sauce over the top and serve immediately.

butter, golden syrup, muscovado sugar, milk, egg, cocoa powder, flour, ground cinnamon, baking soda, milk, cream, golden syrup, chocolate

Taken from www.food.com/recipe/heavenly-chocolate-pudding-268868 (may not work)