Steamed chocolate pudding
Steamed chocolate pudding is a rich, moist dessert made with dark chocolate, butter, and brown sugar, steamed to perfection. It's served warm with fresh strawberries and whipped cream, making for a delightful indulgence.
Cook time 85 min
Prep time 20 min
Ingredients:
1/2 cup butter1/4 cup all-purpose white wheat flour
1/3 cup brown sugar
1 tsp vanilla extract
1/2 cup dark chocolate
2 eggs
1 cup self-raising flour
2 tbsp dry cocoa powder
1/3 cup milk (1% fat)
2 cups strawberries
1 cup heavy whipping cream
Steamed chocolate pudding is a classic dessert that combines the rich flavors of dark chocolate, creamy butter, and the subtle sweetness of brown sugar. When paired with fresh strawberries and a dollop of heavy whipping cream, this pudding becomes a delectable treat perfect for any occasion. Follow this recipe to create a beautifully moist and indulgent dessert that is sure to impress your guests.
Instructions:
- Fill a large pot with water up to about one-third full, making sure there's enough space for the steam to circulate. Bring the water to a gentle simmer.
- Grease a pudding basin or a heatproof bowl with butter and lightly dust it with flour to prevent sticking.
- In a large mixing bowl, cream together the butter (110g) and brown sugar (72g) until the mixture is light and fluffy.
- Add the vanilla extract (1 tsp) and mix until well incorporated.
- Melt the dark chocolate (120g) using a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring after each interval until smooth.
- Allow the melted chocolate to cool slightly before mixing it into the butter and sugar mixture.
- Add the eggs (2) one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, sift together the all-purpose flour (30g), self-raising flour (150g), and dry cocoa powder (30g).
- Gradually add the dry ingredients to the chocolate mixture, alternating with the milk (80g). Start and end with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Pour the batter into the prepared pudding basin. Level the top with a spatula.
- Cover the pudding basin with a piece of parchment paper, then with a piece of aluminum foil, securing it tightly around the edges with kitchen string to prevent water from getting in during steaming.
- Carefully place the covered basin into the pot of simmering water. Ensure the water reaches halfway up the sides of the basin.
- Cover the pot with a tight-fitting lid and steam the pudding for about 1.5 to 2 hours, checking occasionally to ensure the water level is maintained, and topping up with boiling water as needed.
- To check if the pudding is done, insert a skewer or a knife into the center. If it comes out clean, the pudding is ready. If not, steam for a bit longer, checking at 15-minute intervals.
- Once done, carefully remove the basin from the pot and let it cool for about 10 minutes before turning it out onto a serving plate.
- While the pudding cools slightly, whip the heavy whipping cream (230g) until stiff peaks form.
- Serve the warm chocolate pudding with a dollop of freshly whipped cream and a generous helping of fresh strawberries (320g).
Making a steamed chocolate pudding may seem daunting, but with careful attention to detail and the right techniques, you'll achieve a moist, richly flavored dessert that's worth the effort. The combination of chocolate, strawberries, and cream creates a classic and irresistible flavor profile, making this the perfect dessert for special occasions or a comforting treat at home. Enjoy the process and the delicious result!
Steamed chocolate pudding FAQ:
Steam the pudding for about 1.5 to 2 hours. Check the water level occasionally and top up with boiling water as needed.
To check for doneness, insert a skewer or knife into the center of the pudding. It should come out clean. If it doesn't, steam for an additional 15 minutes and check again.
You can make your own self-raising flour by combining 1 cup of all-purpose flour with 1.5 teaspoons of baking powder. Use the same quantity in the recipe.
Yes, you can store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or steam to serve warm.
Dark chocolate is recommended for its rich flavor, but you can substitute with semi-sweet chocolate if preferred. Just ensure it has a cocoa content of at least 50%.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting, as this helps with even mixing and a smoother batter.
- Melt the dark chocolate gently, either in a microwave on low heat or over a double boiler, to avoid scorching it.
- To prevent the pudding from sticking to the mold or bowl, grease it thoroughly with butter or a non-stick spray before adding the batter.
- Cover the pudding bowl with a piece of parchment paper or aluminum foil before steaming to prevent water from dripping onto the pudding, which can create a soggy texture.
- Steam the pudding over a gently simmering pot of water, ensuring the water doesn’t boil too vigorously, as this can cause uneven cooking.
- Use a toothpick or skewer to check doneness; the pudding is ready when it comes out clean or with just a few moist crumbs attached.
- Allow the pudding to cool slightly before serving, as this sets the texture and makes it easier to slice.
- Serve with fresh strawberries and a generous topping of heavy whipping cream for the perfect balance of flavors and textures.
Nutrition Facts
8 ServingsCalories 360kcal
Protein 8g
Carbohydrates 40g
Fiber 4.37g
Sugar 16g
Fat 30g
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