Light Steamed Chocolate-Chip Pudding with Butterscotch Sauce

Lightly grease a 6-cup (1.5 litre) pudding basin; line the base with baking paper.

Sift the flour into a medium bowl. Add the remaining ingredients and mix well. Spoon the mixture into the prepared pudding basin and smooth the top.

Lightly grease a sheet of foil large enough to cover the top of the basin and extend 5cm over the side. Top with a sheet of baking paper. Fold a 2cm pleat through the centre of the paper and foil. Place the sheets, foil side up, over the pudding basin and tie securely under the rim of the basin with a double length of string. Scrunch the excess foil and paper tightly under the string.

Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Cover the saucepan and bring to the boil; boil for about 3½ hours, adding boiling water when necessary to maintain the water level. To test if the pudding is cooked, insert a skewer through the foil in the top of the pudding; if skewer comes out clean the pudding is ready.

Carefully remove the basin from the saucepan and stand for 10 minutes before turning out.

BUTTERSCOTCH SAUCE: Combine all ingredients in a medium saucepan. Stir over a medium heat until the butter is melted. Bring to the boil and simmer, uncovered, for about 3 minutes or until thickened slightly.

Serve the pudding warm with Butterscotch Sauce, if desired.

Suitable to freeze.

Butterscotch Sauce suitable to microwave.