Rolo Melt in the Middle Christmas Pudding

Using extra butter, line a 400g Christmas pudding basin and coat in cocoa powder (these are the ones that serve 3-4 in the supermarket).

For the pudding batter, cream your butter and sugars in a stand mixer using the paddle attachment, for about 5 minutes on medium high speed. Beat and add your eggs a bit at a time until fully incorporated with the butter and sugar. 

Into the mix, sieve in your flour, cocoa powder, baking powder and bicarbonate of soda, and mix on medium speed until just combined. To this add 50g of nuts if you like, but we went straight to adding the vanilla and milk, again combining on medium speed until a thick batter forms. 

Spoon the batter into a piping bag and save for later. 

To make the caramel, heat your sugar on medium-low heat, until you achieve a golden brown caramel. Add your glucose syrup here, remove from the heat and whilst continuously whisking, add your cream and butter, and finally the salt and chocolate. 

Dollop a tablespoon of the caramel sauce on baking paper and freeze until completely solid. Save the rest of the caramel in a piping bag. 

Pipe your pudding batter into your basin, cover with baking paper and tie with rubber bands, and cover with a layer of foil. 

Steam for 1 hour to 1 hour 15 mins. Now to make this cake even more indulgent, remove the cover from the basins, and pipe more caramel into the base of the cake.

Flip onto your coven serving dish, dust with icing and start enjoying!