Steamed Chocolate Pudding with Chocolate Sauce

First of all break the chocolate into squares and place them in a small saucepan together with the milk, vanilla extract and sugar, and melt them over a gentle heat, giving it a whisk from time to time.

When it is all melted and blended together, take the pan off the heat and whisk in the crème fraîche. Now in a bowl combine the breadcrumbs and ground almonds, then pour in the chocolate mixture and give it all a good stir. Next separate the eggs and beat the yolks into the chocolate mixture. The egg whites should be whisked with an electric hand-whisk till they form stiff peaks. Now you need a large metal spoon to fold the whites carefully into the rest of the mixture. Next pile it into the prepared basin, then cover with a double square of foil with a pleat in the middle and twist it all around the rim. Steam the pudding for exactly one hour.

Meanwhile, make the sauce by simply placing the squares of chocolate in a bowl with the evaporated milk and the milk, then put the bowl over a pan of barely simmering water and allow the contents to melt, whisking from time to time until smooth and blended. To serve: slide a palette knife around the edge of the pudding and invert it on to a serving plate. Serve in slices with cream and chocolate sauce to pour over.