Right, here it is.
Enjoy
And if it doesn't work. Blame your oven. not me!
I'm giving you all the measurements in Oz. Smiss assures me that you'll be able to convert them to whatever it is you foreigners use
Ingredients:
6oz Butter or Margarine
60z Caster sugar
7 1/2 oz Self Raising flour
3 oz Chocolate chips
3 Eggs, beaten
Other Stuff:
2 pint pudding bowl, greased
Mixing bowl
A large pan, large enough to hold a 2 pint pudding basin comfortably.
Method:
Put butter, sugar, flour, eggs and choc chips into the mixing bowl and give it a good mixing 'til the mixture is smooth and creamy.
Put the mixture into the greased pudding basin.
Steam for about 1 3/4 hours. (105 mins)
I'm quoting the "Steaming Method" bit from the book:
"Just put an old plate in the bottom of the pan with the pudding basin on it. Fill up with boiling water and away you go. The water level can be up to halfway up the sides of the basin and it is best to simmer gently than boil furiously. If the pan boils dry the plate will protect your pudding for a little longer and will also stop rattling, thus providing you with an ominous warning silence."
Right. I guess you have to choose where to put the pan to let it simmer gently
Well, I hope that all made sense. Someone make it and tell me how it went
Enjoy

And if it doesn't work. Blame your oven. not me!
I'm giving you all the measurements in Oz. Smiss assures me that you'll be able to convert them to whatever it is you foreigners use

Ingredients:
6oz Butter or Margarine
60z Caster sugar
7 1/2 oz Self Raising flour
3 oz Chocolate chips
3 Eggs, beaten
Other Stuff:
2 pint pudding bowl, greased
Mixing bowl
A large pan, large enough to hold a 2 pint pudding basin comfortably.
Method:
Put butter, sugar, flour, eggs and choc chips into the mixing bowl and give it a good mixing 'til the mixture is smooth and creamy.
Put the mixture into the greased pudding basin.
Steam for about 1 3/4 hours. (105 mins)
I'm quoting the "Steaming Method" bit from the book:
"Just put an old plate in the bottom of the pan with the pudding basin on it. Fill up with boiling water and away you go. The water level can be up to halfway up the sides of the basin and it is best to simmer gently than boil furiously. If the pan boils dry the plate will protect your pudding for a little longer and will also stop rattling, thus providing you with an ominous warning silence."
Right. I guess you have to choose where to put the pan to let it simmer gently

Well, I hope that all made sense. Someone make it and tell me how it went
