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Jan 25, 2008 10:53 AM

Steamed Chocolate Pudding

I picked up a pudding mold last summer at a yard sale with thoughts of warm, moist steamed puddings on cold winter's nights. Well, it's winter, and with moving, classes, and various other things, I haven't cooked at all for a couple months. This weekend I'm having friends to dinner, and it's time at last for pudding. So, does anyone have a good steamed chocolate pudding recipe? I can find some online. Generally, these follow basic cake-making steps (cream butter and sugar, etc.). Some separate the eggs, some don't. The level of chocolate is pretty low, probably because these recipes are a bit older. I was thinking of just upping the chocolate a bit, but don't want to throw things off too much. I'm intending to serve it warm with whipped cream and an orange sauce. Any thoughts from experience steamed-pudding-makers?

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  1. I've only made this steamed chocolate pudding twice, but with good results. The chocolatiness of the pudding is best upped by using the darkest possible couverture and cocoa powder. Here's the recipe I've used with success:

    8 oz butter
    6 oz self rising flour
    1 tsp kosher salt
    8 oz granulated sugar
    3 oz cocoa powder (as dark as possible and not dutch processed)
    4 large eggs
    2 Tbsp dark rum or liqueur of choice
    8 oz dark couverture (I use 100% cacao), grated fine

    Cream together butter and sugar. Add eggs, one at a time. Add flour, cocoa and salt, and mix to combine. Fold in the rum/liqueur and couverture. Spoon batter into a mold (this is scaled for a large mold, so you may have left over batter if you use a smaller mold) and prepare in the usual method for steaming.

    I have other chocolate pudding recipes with more interesting ingredients (marzipan, brioche crumbs, ground nuts and fruit, etc) but they don't come across as chocolately. Let me know if you want them posted.

    2 Replies
    1. re: Non Cognomina

      I would love to try the steamed chocolate pudding recipe -- but I need a little clarification- which units are weight and which are volume? Thanks very much

      1. re: puddinghhead

        salt and rum are by volume

        You may want to hold back on the salt, depending on the saltiness of the flour and the butter. If using plane flour, I'd use 1 tsp of baking powder, and all the salt.

    2. A lot of the steamed puddings can be done in small quantities in the microwave in only a few minutes. So if you want to experiment with changes, that might be the quick way to do it.

      5 Replies
      1. re: paulj

        Sorry - no microwave at my house, and the metal pudding mold probably should NOT go in one anyway. I'm going to give Non Cognomina's version a try, at half the size.

        1. re: curiousbaker

          I just used a cereal bowl when I made a personal sticky toffee pudding in the micro. Dare I suggest another quick method - pressure cooker?

          But steaming these cake-like puddings doesn't take nearly so long as a suet one!.


          1. re: paulj

            Pressure-cooker makes sense, but I don't have one any more. I'm not concerned about the time, though. I like stuff that cooks slowly while I fiddle around. (In fact, I intend to have some lard rendering while I'm at it). I'm also looking forward to using my mold, unnecessary as it may be - it's pretty!

            I've never tried a suet pudding - have you made them? Are they good? I tend to like sweet things with a hint of savory (like fruit pies with lard crusts).

            1. re: curiousbaker

              I made a Christmas pudding with suet a couple of years ago. In fact I still have a bag of ground suet in the freezer. Without using baking powder, it gets its porosity from melted suet lumps. And since beef fat is solid at room temperature, it really needs to be served warm. So the pluses are that it is heavy on dried fruit (in the fruit cake sense), and traditional. Overall I prefer the cake-like puddings. They are still pretty rich with butter.

            2. re: paulj

              I've never used a pressure cooker, but my mother always cooks/steams her Christmas pudding in one.