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Chocolate steamed pudding with ganache
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Prep Time:
25 minutes
Cook Time:
105 minutes
Total Time:
130 minutes
Indulge in Curtis Stone's heavenly Easter chocolate steamed pudding topped with a luscious chocolate ganache.
Ingredients:
  • 80g unsalted butter, softened, divided
  • 50g cocoa powder
  • 225g plain flour
  • 3.75 gm bicarbonate of soda
  • 1.20 gm sea salt flakes
  • 330g caster sugar
  • 125ml canola oil
  • 2 large Free Range Eggs
  • 4.40 gm pure vanilla extract
  • 160ml buttermilk
  • 160ml thickened cream
  • 53.60 gm golden syrup
  • 115g dark chocolate (70% cacao), coarsely chopped
Instructions:
  • Butter the inside of a non-stick 2L pudding basin with 10g of butter. Place a baking paper disc at the base, then brush it and the basin with another 10g of butter. Chill in the refrigerator.
  • In a small saucepan, gently heat 2/3 cup (160ml) water until it simmers. Whisk in cocoa powder and stir for about 1 minute until slightly thickened. Allow to cool.
  • Combine flour, bicarbonate of soda, and salt in a medium bowl. In a large bowl, mix sugar and oil until blended. Stir in eggs and vanilla. Gradually add the flour mixture in 3 parts, alternating with buttermilk. Mix in cocoa mixture until combined.
  • Transfer batter into the prepared basin and cover with the lid. Create a water bath in a tall pot by placing a small upturned heatproof saucer at the base of the pot and placing the basin on the saucer. Fill the pot with enough boiling water to reach halfway up the side of the basin. Bring the water to a simmer over high heat, then cover the pot and reduce the heat to low. Steam the pudding without removing the lid for 1 hour and 40 minutes or until it is springy to the touch and a toothpick inserted into the center comes out clean. Carefully remove the basin from the pot and place it on a wire rack to cool for 10 minutes.
  • In a saucepan, gently heat the cream and golden syrup until simmering. Remove from heat, add the chocolate, and let it sit for 5 minutes. Whisk until smooth, then mix in the remaining butter. If the ganache thickens too much, lightly warm it over low heat for 30 seconds until smooth.
  • Gently flip the pudding onto a cake plate, then generously drizzle one-third of the decadent ganache on top. Slice the pudding and present with the rest of the luscious ganache for a delightful serving experience.

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