steamed chocolate pudding

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

g 70% dark chocolate

g double cream

golden syrup

unsalted butter

200 g soft light brown sugar

eggs

vanilla extract

almond flour

70 g sweet rice flour

oat flour

cocoa powder

baking powder

salt

300 ml double cream

100 ml whole milk

75 g soft light brown sugar

Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.

Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.

Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.

Cream the butter and sugar together until light and fluffy.

Add the eggs one at a time and then the vanilla extract.

Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.

Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.

Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.

Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.

Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.

Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.

Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.

Chocolate Sponge Pudding

To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.

Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.

Pour back into the saucepan and heat up until just boiling, whisking all the time.

Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

Chocolate Custard

A Christmas pudding even Christmas pudding-haters will love! A non-traditional Chocolate Orange Christmas Pudding that&#x27;s vegan friendly too.

You will need a 1 litre pudding basin/tin, a pot large enough for the pudding basin, greaseproof paper, tin foil, string and scissors.

Chocolate Orange Vegan Christmas Pudding

g / 3 1⁄2 oz dark or dairy- free chocolate

tbsp dairy-free milk

/ 2 oz (scant 1⁄2 cup) plain (all-purpose) flour

tbsp cornflour (cornstarch)

tsp baking powder

120 g / 4 1⁄4 oz (heaped 1⁄2 cup) dark brown sugar

breadcrumbs

1⁄2 tsp ground mixed spice (apple pie spice)

cinnamon

tsp natural orange extract

g / 3 1⁄2 oz (3⁄4 cup) pitted dates, chopped

g / 3 1⁄2 oz (2⁄3 cup) dark chocolate chips

Grease a 1 litre/35fl oz (1 quart) pudding...

Grease a 1 litre/35fl oz (1 quart) pudding basin with the oil and place a circle of greaseproof paper at the bottom. 

In a large bowl, mix together the flour,...

In a large bowl, mix together the flour, cornflour, baking powder, sugar, cocoa powder, breadcrumbs, spices and orange zest. 

Whisk the orange juice, oil, orange extract and...

Whisk the orange juice, oil, orange extract and 80ml/21⁄2fl oz (1⁄3 cup) water together in a small jug. 

Mix the wet ingredients into the dry ingredients,...

Mix the wet ingredients into the dry ingredients, then fold in the soaked dried fruits, dates and the chocolate chips. Transfer the mixture to the prepared pudding basin. 

Cut a large square of greaseproof paper and...

Cut a large square of greaseproof paper and another of foil, both slightly bigger than the basin. Place the foil over the paper and make a 2.5cm/1in thick fold in the centre of both layers. Place on top of the pudding basin, paper-side down, and fasten securely with a piece of string around the basin, under the lip.

Tie another piece to this one, run it...

Tie another piece to this one, run it across the top of the basin and tie the other end to the string on the opposite side of the basin to create a handle, so that you can easily lift the pudding out of the pan. 

Place a trivet or upturned saucer at the...

Place a trivet or upturned saucer at the bottom of the large pan and place the pudding basin on top. Fill the pan with hot water, so that it comes about two-thirds of the way up the pudding basin. Cover the pot with a lid and bring to a gentle simmer, then let it steam for 31⁄2 hours, checking occasionally and topping up the water if needed so it doesn’t boil dry. 

After 31⁄2 hours, lift the pudding out of...

After 31⁄2 hours, lift the pudding out of the pan and leave to cool for a few minutes, until the pudding starts to shrink away from the basin. Carefully, using a palette knife, loosen the pudding from the sides and turn over onto a plate. 

Make the quick chocolate sauce. Melt the chocolate...

Make the quick chocolate sauce. Melt the chocolate in a bowl set over a pan of simmering water and add a few drops of milk to loosen it into a pourable consistency. Pour over the pudding, to serve.

A traditional steamed pudding with a modern twist - chocolate!

Steamed Chocolate Pudding

all-purpose flour

unsalted butter (, at room temperature)

brown sugar (, packed)

rum extract

milk

chocolate

For the Chocolate Glaze:

white granulated sugar

water

Fill a large stock pot with enough water to cover the pudding mold just past the halfway point. Start bringing it to a boil now.Generously butter a steamed pudding mold

In a small bowl, sift the flour, baking powder and salt. Stir in the chocolate powder.In a large bowl, cream the butter and sugar for several minutes until light and fluffy. Add the eggs, vanilla and rum extracts and beat until thoroughly combined.  Alternately stir in the flour mixture and the milk, beginning and ending with the flour.Melt the chocolate bar chunks (either in a double boiler or microwave). Pour the melted chocolate into the batter and stir to combine.Spoon the batter into the prepared pudding mold and secure the lid.

Place a dishtowel that&#39;s been folded several times in the bottom of the stock pot, positioning it with a long spoon if necessary. You must avoid letting the pudding mold touch the bottom of the pot and ensure that it remains standing straight throughout the steaming process. Do not let any water get into the mold.Place the pudding mold on top of the folded towel, reduce the heat to low, cover the pot, and simmer for 1 1/2 hours.Remove the pudding mold from the pot and let it sit for 5 minutes while you prepare the glaze.

To make the glaze, combine the three ingredients in a small saucepan, bring to a boil and simmer for 5 minutes.Invert the pudding onto a wire rack positioned over a cookie sheet. While the pudding is still warm, brush the chocolate glaze all over then carefully transfer to a serving plate.Serve warm with whipped cream, hot fudge sauce, or ice cream.To reheat, place the pudding back in the mold, cover, and boil again for a few minutes until heated.

Thank you for this amazing recipe. I hope you don't mind a little modification, I used it as a base for a black forest pudding for christmas dinner, simply adding some brandy soaked cherries to the batter, and some additional dark chocolate in place of the chocolate powder. I boiled it in a pudding cloth and used some of the cherry-infused brandy in the glaze, it was absolutely amazing.

I did this using a silicone bundt pan put in a big pan (the kind I use for turkey and ham over the holidays) and I put boiling water in and put it in the oven at 350F and it turned out good, I would like to get an actual pudding mold but I figured out a way to do it without. I didn't made the glaze because I kind of made this as spur of the moment and luckily had everything on hand. I served it cold because I made it on Christmas eve so I had it for Christmas dinner and it was a a huge hit, this is so going to be a yearly recipe.

Top 3 steamed chocolate pudding recipes from across the web

The most viewed steamed chocolate pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Steamed Chocolate Pudding with Choc...

Chocolate Orange Vegan Christmas Pu...

Steamed Chocolate Pudding

Top 3 steamed chocolate pudding recipes from across the web

The most viewed steamed chocolate pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed Chocolate Pudding with Choc...

Chocolate Orange Vegan Christmas Pu...

Steamed Chocolate Pudding

The most viewed steamed chocolate pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine