Steamed Chocolate Pudding. How ever-so, ever-so British.
A British Institution, the pudding. We claim the pudding. Seventeenth century English puddings were usually savory or sweet (flour, nuts & sugar) and boiled in special pudding cloth. The word pudding has it’s origins in the Latin ‘botellus’, meaning sausage. Clearly, the fact that their meat was wrapped in a blanket of stomach lining caused ye olde worlde people to think of the cloths they were boiling their sweeter delicacies in!
History lesson – DONE.
Steamed Chocolate Pudding is so easy to make. However, I’m being distracted from writing this post by some cuuuuuuuute photographs of Rescue Cats of Near-Where-We-Live!!
Anyway, back to steamed chocolate puddings.
I made this first last Sunday after a lovely day out walking and scootering with the boys. I decided to make it again tonight so that I could get a decent photograph and also to see how quickly it could be done. So, I got in, threw the ingredients in the KMIX, buttered the pudding bowl, lit the hob and got a pan of hot water simmering. Weighing and mixing the ingredients took around 10 minutes and the cooking took 1 hour 10 minutes. (I didn;t have to mess with it at all during this hour). By the time we’d eaten dinner, the steamed chocolate pudding was ready.
The sponge is feather light with a sightly gooey centre, the sauce sweet, thick and fudgy.
I think, so far, this has been the most mouth-watering recipe I’ve tried, although the Entremet was darn good too. I’m going to experiment with it – you name it, I’m thinking about it. Luscious lemon sponge pudding, spicy apple and cinnamon sponge pudding, berry burst fruit sponge pudding, caramel sponge pudding, treacle sponge pudding… even savoury leek and ham suet pudding. I get soooo EXCITED!
Steamed Chocolate Pudding (4 decent slices – it’s very rich!)
(A smallish pudding basin will be needed, I used a 1 kg old, washed christmas pudding bowl)
87 g (3/4 cup) plain (all purpose) flour
1/2 tsp vanilla extract
20 g (3 tbsp) cocoa powder
87 g (3/4 cup PLUS 2 tbsp) caster sugar
87 g (1/3 cup PLUS 1 tbsp) unsalted butter
30 ml (1/8 cup) plain yoghurt
2 small, free range eggs
1 tsp baking powder
1/4 tsp baking soda
3 Mars Bars OR Cadbury’s Caramel OR your choice of chocolate bars / golden syrup / low fat creme fraiche.
* On the hob, place a large pan of water. Bring it to the boil and then reduce to a rolling boil.
* Generously butter a pudding basin.
* In a large bowl, place all of your ingredients. Beat well if beating by hand. Using a hand held electric mixer, combine ingredients for around 1 minute, as with a free-standing mixer.
* When combined, pour the batter into the pudding basin. Wrap well and tightly with tin foil. Double wrap if possible.
* Place the wrapped pudding in the pan of simmering water. (Mine floated for the first part of cooking!) Keep checking your water and top up as necessary.
* After an hour, check the pudding. It should be coming away from the sides of the bowl and not look too runny in the centre. If you want it slightly fudgier, be brave and turn it out whilst still a touch wobbly in the middle.
* To make the sauce: In a saucepan, melt the chocolate bars, creme fraiche and a generous squidge of golden syrup. I have no precise measurements, however, I used a 100 g bar of dark chocolate and two bars of 30 g Cadbury’s Caramel. I added 2 big tablespoons of creme fraiche and a very generous squeeze of syrup. It worked perfectly.
* Serve the pudding with chocolate fudge sauce and either ice cream, whipped cream or nothing but chocolate sauce!