- CREAM together the butter and sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the sifted flour and cocoa, milk and coffee. Stir through the chocolate.
- SPOON the mixture into a greased, base paper lined 2 litre pudding basin. Cover with lid, or a double layer of foil and secure with string. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that it comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 1 1/2-1 3/4 hours, topping up water as required.
- COMBINE the cream, vanilla and salt in a saucepan and gently warm but do not boil.
- COMBINE the sugar and water in another saucepan and stir over a medium high heat until sugar has dissolved. Continue cooking, without stirring, until golden. Carefully add the cream mixture and stir to combine. Serve warm with pudding, extra chocolate and cream on the side.