1. CREAM together the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and cocoa, milk and coffee. Stir through the chocolate.
2. SPOON the mixture into a greased base paper lined 2 litre capacity pudding basin. Cover with lid or foil and secure with string, if necessary. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 1½–1¾ hours, topping up water as required.
3. COMBINE the cream, vanilla and salt in a saucepan and gently warm but do not boil. Set aside.
4. COMBINE the sugar and water in another saucepan and stir over a medium high heat until sugar has dissolved. Continue cooking, without stirring, until deep golden. Carefully add the cream mixture and stir to combine. Stack some extra chocolate on the top of the pudding then drizzle liberally with the sauce. Serve immediately with cream.