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Steamed chocolate berry puddings
Steamed chocolate berry puddings
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Prep Time:
25 minutes
Cook Time:
38 minutes
Total Time:
63 minutes
Indulge in cozy hot chocolate berry puddings for winter warmth.
Ingredients:
  • 150g dark chocolate, chopped
  • 128.75 gm milk
  • 50g butter
  • 45.00 gm firmly packed brown sugar
  • 250.00 ml fresh breadcrumbs (notes)
  • 2 eggs, separated
  • 40.00 ml plain flour
  • 10.00 gm cocoa powder
  • 1.00 gm baking powder
  • 250.00 ml frozen mixed berries, thawed
  • Extra frozen mixed berries, thawed, to serve
  • 257.50 gm milk
  • 252.50 gm thickened cream
  • 4 egg yolks
  • 10.00 gm cornflour
  • 70.95 gm caster sugar
  • 150g white chocolate, chopped
Instructions:
  • Combine chocolate, milk, and butter in a microwave-safe bowl. Heat in the microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon until smooth. Add sugar and breadcrumbs, mix well, then let it cool for 20 minutes in a large bowl.
  • 1. Preheat the oven to 180C/160C fan-forced and grease a 12-hole muffin pan with a 1/3 cup capacity. Line the base of each hole with a 5cm round of baking paper. Using an electric mixer, beat egg whites until stiff peaks form. Add egg yolks to the chocolate mixture and stir to combine. Sift flour, cocoa, and baking powder over the chocolate mixture and stir to combine. Gently stir in the berries. Fold in the egg whites in 2 batches. Divide the batter among the prepared muffin pan holes. Place the muffin pan in a large roasting pan and pour boiling water until it reaches halfway up the sides of the muffin pan. Cover tightly with greased foil.
  • Bake for 30 to 35 minutes or until slightly firm to the touch. Let it cool in the pan for 5 minutes, then invert onto a baking tray lined with parchment paper. Carefully slide onto serving plates, keeping the top side down.
  • Prepare white chocolate custard: In a saucepan over medium heat, combine milk and cream. Stir and cook for 3 to 4 minutes until just heated through (avoid boiling).
  • In a heatproof bowl, whisk egg yolks, cornflour, and sugar until smooth. Slowly whisk in the hot milk mixture. Transfer back to the pan and add chocolate. Cook over medium heat, stirring constantly, for about 10 minutes until the custard thickens and coats the back of a spoon. Transfer the custard to a heatproof jug.
  • Garnish puddings with velvety custard and a generous sprinkle of mixed berries.

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