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Steamed chocolate pudding
Steamed chocolate pudding
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Decadent pudding with fudge sauce and a scoop of ice cream.
Ingredients:
  • Melted butter, to grease
  • Plain flour, to dust
  • 150g butter, at room temperature, chopped
  • 120g (2/3 cup, lightly packed) brown sugar
  • 4.40 gm vanilla essence
  • 200.00g good-quality dark chocolate, coarsely chopped
  • 2 eggs, at room temperature, lightly whisked
  • 115g (3/4 cup) self-raising flour
  • 40g (1/4 cup) plain flour
  • 30g (1/4 cup) cocoa powder
  • 80ml (1/3 cup) milk
  • 1 x 250g punnet strawberries, washed, hulled, halved
  • Vanilla ice-cream, to serve
  • 60g (1/3 cup, lightly packed) brown sugar
  • 20.00 gm cocoa powder, sifted
  • 250ml (1 cup) thickened cream
Instructions:
  • Prepare the pudding basin by generously greasing it with melted butter and dusting it with flour. Line the base with non-stick baking paper. In a bowl, use an electric beater to beat the butter, sugar, and vanilla for 8 minutes until the mixture is pale and creamy, remembering to scrape down the sides as needed.
  • Place the chocolate in a small microwave-safe bowl. Microwave on Medium for stirring every minute until almost melted. Let sit for 2 minutes, then stir until smooth and creamy.
  • Add half of the egg to the butter mixture and beat until combined, then mix in the remaining egg until smooth. Incorporate the chocolate by beating it into the mixture. Next, sift together the flour and cocoa powder into a bowl. Alternate adding half of the flour mixture and half of the milk to the chocolate mixture, stirring well after each addition. Repeat with the remaining flour mixture and milk until fully combined.
  • Transfer the chocolate mixture into a basin, ensuring a smooth surface, then securely put the lid on. Place a small rack or upturned heatproof saucer in a large saucepan with a tight-fitting lid. Nestle the basin on the rack or saucer in the saucepan and fill with enough boiling water to reach two-thirds of the way up the side of the basin. Cover and bring to a simmer over medium heat. Cook for 1 1/4 hours until a skewer inserted in the center comes out clean. Let it sit covered for 10 minutes to cool slightly, then unmold onto a serving plate, removing the paper.
  • In a small saucepan over low heat, combine chocolate, sugar, cocoa powder, and cream. Stir until smooth and chocolate is fully melted to create the fudge sauce.
  • Slice the pudding into wedges and plate with the sauce, strawberries, and a scoop of ice cream.

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