What you need
- 125g butter, softened
- ⅔ cup caster sugar
- 3 eggs, lightly beaten
- 1½ cups SR flour
- ¼ cup CADBURY Bournville Cocoa
- ⅓ - ½ cup milk
- 125g PHILADELPHIA Block Cream Cheese, softened
- ½ cup caster sugar, extra
- 1 vanilla bean, split and seeds scraped
Cinnamon Port Prunes
- 1 cup port
- ½ cup water
- ¼ cup caster sugar, extra
- 1 cinnamon stick
- 1½ cups pitted prunes
- 50g CADBURY Dark Baking Chocolate, grated
How to make it
1. CREAM together the butter and sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the sifted flour and cocoa and enough milk to make a dropping consistency (a mixture that drops easily off the spoon when you give it a tap on the side of the bowl).
2. SPOON the mixture into a greased base paper lined 1.5 litre capacity pudding bowl. Cover with lid or foil and secure with string, if necessary. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that it comes halfway up the sides of the bowl. Cover the saucepan with a tight-fitting lid and steam for 1½-1¾
hours, topping up water as required.
3. BEAT together the PHILLY, extra ½ cup sugar and vanilla bean seeds to combine. Refrigerate until firm.
4. COMBINE the port, water, extra ¼ cup sugar and cinnamon stick in a saucepan and bring to the boil, then simmer until reduced by one third. Add the prunes then bring to the boil again, remove from the heat, add the chocolate and stir until melted. Cool.
5. INVERT the pudding onto a heatproof plate and serve hot with PHILLY Hard Sauce on each portion and some Cinnamon Port Prunes.
Heavenly hint | The hard sauce and prunes can be prepared a couple of days ahead and kept chilled until required. The prunes can be gently reheated in a saucepan to serve.