This is another recipe found in essentials magazine October issue. A lovely pudding for the cold evenings!

Cocoa powder for dusting

50g Pecans

125g prunes chopped

100g Butter at room temperature

140g Caster sugar

2 medium eggs

175g self raising flour

75g dark chocolate melted


For the topping

40g Caster sugar

Knob of butter

75g Dark chocolate

25g pecans

Ice cream to serve


1) Heat the oven to 180 c and butter 6 x 175ml pudding moulds ( I don’t have these so I made one large pudding in a pyrex bowl and it took 2 hours to steam in the oven )

and dust with cocoa powder. Cut 6 x 25cm squares of foil and butter well.

2) Whizz the pecans in a food processor until fine then set aside. Whizz the prunes Then add the butter sugar and eggs and whizz for 1 min, add the flour chocolate and ground pecans and whizz again. Spoon into the moulds. Cover with foil and bake in a tin with 1cm hot water ( or half filled for a large pudding!!). for 35 to 40 mins.

3) To make the topping add the sugar and butter to 75ml of boiling water and boil for 1 minute. Take off the heat and stir in the chocolate . Turn out the puds and top with the sauce and pecans. Serve with icecream.