Generously butter a 1-litre pudding bowl or round bowl and set it aside.

Fill a stockpot large enough to hold the pudding mold with 2 inches (5cm) of water, set a steamer basket in the pot, and place it on your stove over medium-low heat.

In a large bowl, beat the brown sugar and butter together, and then add the eggs and beat until fully mixed.

Pour in the melted chocolate, milk, and vanilla extract and beat until combined.

Sift the flour, cocoa powder, baking powder, and salt over the egg mixture and fold in until thoroughly combined.

Pour the batter into your pudding bowl, place a circle of parchment directly on top of the batter and cover the tin with foil. Place on the steamer basket in the stockpot and cover the pot with a lid.

Let the pudding steam for about 1 ½ - 1 ¾ hours, checking the water level every 20 minutes and replenishing it with more hot water if needed. (Check out my How to Steam a Christmas Pudding, where I break down the steaming steps even further)

Once firm in the middle, remove from the pot and let sit for 10 minutes before unmolding onto a serving plate.

Serve warm, drizzled with chocolate ganache, and with a side of vanilla ice cream or whipped cream.

Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave or place back in the pudding mold and steam for a few minutes.