Choc-Chip Pudding with Jam and Creme Fraiche

4 oz unsalted butter, softened
4 oz caster sugar
1 tsp vanilla extract
2 eggs
4 oz plain flour
2 oz cocoa powder
2 tsp baking powder
2 oz dark chocolate, finely chopped
1 cup raspberry jam, warmed
Creme fraiche or mascarpone, to serve
Method
Grease a 2 pint pudding basin.
Cream butter and sugar in bowl of an electric mixer, add vanilla, then add eggs, one at a time, beating after each until just combined. Sift flour, cocoa and powder and add to mixture with enough water (about 1-2 tablespoons) to make a dropping consistency. Stir in chocolate, then spoon mixture into basin. Make a pleat in the centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil.
Place basin in a saucepan and add enough water to come halfway up the sides, then bring to the boil over high heat. Cover, reduce heat to low and steam for 2 hours. Remove basin from pan and set aside for 10 minutes. Turn out, cut into slices and serve with warmed jam and creme fraiche.