Chocolate and pear steamed pudding

1.Grease a small bowl, or very large cup, with plenty of butter. Press a square (5-7cm square) of baking paper into the bottom.

2.Place the honey and some of the cubed pear in the base of the bowl.

3.In a mixing bowl, sift the flour, baking powder and cocoa. Add the almond meal and rub in the butter (or use a food processor) until it resembles breadcrumbs.

4.In a separate bowl, whisk the egg and brown sugar together until light and fluffy, then add the milk.

5.Add the egg mixture to the dry ingredients and mix to a smooth batter. Stir through the remaining pear. Add a little more milk if it needs loosening, but it ought to be a stiff batter.

6.Scrape into the prepared bowl or cup to about two-thirds full.

7.Cover with a large piece of baking paper that you’ve folded in half, then folded a 2cm pleat into before unfolding/ opening like a book, leaving the pleat in place. Cover the top of the bowl and tie securely with string.

8.Lower the pudding into a saucepan on top of a small cloth or folded paper towel – to stop it rattling as it cooks – and fill with hot water to about a third of the way up the bowl.

9.Put the lid on and bring to the boil, then lower the heat and simmer for 30 minutes or until pudding has risen and feels firm.

10.Remove the paper, run a knife around the edge and tip onto a plate to cool for 5 minutes before removing the bowl – it should come away easily.

11.Serve wedges of pudding with custard and cream, and enjoy!