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Chocolate steamed pudding recipe

Chocolate steamed pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Steamed pudding

This wonderfully moist and delicious chocolate steamed pudding is a wintertime treat. Serve over the festive season with an endless array of sauces, or simply with cream or luxury ice cream.

24 people made this

IngredientsServes: 12

  • 110g butter, softened
  • 300g caster sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 290g plain flour
  • 100g unsweetened cocoa powder
  • 1 1/4 tablespoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 350ml milk
  • 60g chopped walnuts

MethodPrep:20min ›Cook:1hr25min ›Extra time:10min cooling › Ready in:1hr55min

  1. Thoroughly grease bottom and sides of a 2-litre heatproof mould. Sprinkle with caster sugar and tap out excess.
  2. n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
  3. In separate bowl, stir together flour, cocoa, cinnamon and bicarb; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
  4. Spoon mixture into a greased mould. Cover with piece of greased aluminium foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
  5. Place a rack in la large kettle or steamer; pour in water to top of rack. Heat water to boiling; place mould on rack. Reduce heat. Cover steamer and steam over simmering water for 1 hour and 25 minutes. (Add water, as needed, during steaming to keep water at rack level.)
  6. Remove mould from pan; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

by INNERBEAUTY

I couldn't believe how beautiful this cake turned out. I used my large pressure cooker, without the pressure cooker attachment thingy, because it was large enough to hold my bundt pan. I also didn't have any cocoa powder, so I used 3 bars of Hershey's Unsweetened Chocolate Bars(It was all I had left)so the cinnamon is very predominate and delicious. I then made a sauce using Bailey's Cappacino Liquor and whipped cream. Amazing. Thank you for such a wonderful dream cake...-01 Apr 2005

by JulieCooks

This cake was a blast to make! We had it for Easter. I didn't have a pot large enough to put the whole bundt inside it, so I rested the rim of my bundt on the rim of the largest pot I had, which fit perfectly. I put foil over only the bundt at first and then toward the end of the boiling I put foil over the whole pot to get the top of the cake done. It was moist and delicious but not too rich. We also used a chocolate glaze that worked perfectly. Enjoy!-20 Apr 2009

by Elizabeth Giles

This is probably the best cake I've ever made. It has fabulous texture, very soft and fudgy. It is excellent plain but would be great with ice-cream as well.Instead of using a rack I did it in a square Bundt pan that was inserted into a round pot so that the edges overlapped and it was held up by the rim of the pot. I filled the bottom two inches of the pot with water and covered the top with the pot lid (with the pan inside). Seemed to work great but took much longer than anticipated, about two hours because some of the steam was escaping.Thanks for a great cake!-18 Jan 2008


125g (4½oz) baking spread, plus extra for greasing
125g (4½oz) caster sugar
2 large eggs
100g (4oz) self-raising flour
25g (1oz) cocoa powder, sifted
1 tsp vanilla extract
For the chocolate sauce:
150ml (5fl oz) milk
150ml (5fl oz) double cream
300g (11oz) Bournville chocolate, broken into pieces
1 tsp vanilla extract

You will need: a 1.1-litre (2-pint) pudding basin.


Steamed Chocolate Pudding Recipe

This is one of the classic pudding recipe. It is so good, when i say it is good then it is wonderful. I am not a big cake eater, but this one is total different it is delicious very chocolaty and tasty.. This pudding is just so moist and decadent.

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 1 hour and 30 mins
Serves: 5 to 6
Recipe Source: Nigella


Ingredients:

All Purpose Flour / Maida – 1 1/2 cup (175 grams)
Sugar – 3/4 cup + 2 tblspn (175 grams)
Unsalted Soft Butter – 3/4 cup (175 grams)
Vanilla Essence – 1 tsp
Eggs – 3
Yogurt / Curd – 1/4 cup (60 ml)
Baking Powder – 2 tsp
Baking Soda / Cooking Soda – 1/2 tsp
Cocoa Powder – 1/4 cup (50 grams)
Hot Chocolate Sauce for serving (Recipe here)


(My 1 cup measures 240 ml)

Take a heat safe glass bowl or pudding bowl. Line the bottom with a circle of parchment paper and grease it well with oil or butter. Set aside.

Take butter, sugar, vanilla in a bowl and whisk well. Add eggs and whisk till creamy. Add in yogurt and mix well.

Add in all purpose flour, cocoa, baking soda and powder and fold gently.Spoon this in prepared pan.

Take a parchment paper and grease it with oil or butter. Place it over the pudding bowl and place a sheet of foil over it and press it well. Now seal with a elastic band.

Now take a large pot, fill with water 1/2 way, place a plate in the bottom. Place the bowl on top and cover with a lid. Bring it to a boil and simmer for 1 hour and 30 mins.

Now insert a toothpick to check whether the pudding is done.

Now remove it from pot and cool for 5 mins. Now run a knife around the edges.


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3. Schooldays treacle sponge

When it comes to school puddings, treacle sponge is an absolute classic. The gently steamed sponge is soaked in a sweet syrupy sauce, making it extra squidgey. Give it a grown-up twist with a splash of brandy if you like.

Treat yourself to more traditional steamed pudding recipes.


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Steamed Puddings

Your “ATORA” steamed puddings will always be successful, if you remember:

  1. Always steam your puddings, they will be far lighter, more digestible and will retain the flavour of the ingredients.
  2. The basin should be left only two-thirds full, so as to leave room for the pudding to rise. Either cover the pudding with greased grease-proof paper or a well-floured pudding cloth to prevent water getting in.
  3. It is preferable to use a proper steamer, but if you don’t use one, simply cook the pudding in a basin (covered with cloth or grease-proof paper), then place the basin in a saucepan with enough BOILING water to come half way up the basin. When adding water to maintain this level always use boiling water. Keep the lid on the saucepan.
  4. Let the water BOIL steadily all the time, but not too quickly, or the water may boil into the pudding. On the other hand if the water goes off the boil, the pudding becomes sodden and heavy.
  5. Steamed puddings need not be made quite as moist as the mixture for baked puddings – for, when baked, the dry air of the oven absorbs moisture.
  6. A mixture of half breadcrumbs and half flour, instead of all flour, will give you a slightly lighter, though more crumbly pudding. Recipes where this mixture is recommended are marked with an asterisk*.

A simple way to make breadcrumbs is to cut the bread in a thick slice and rub through a collander – this is a quicker way than using a grater.

The most common causes of failure when making a steamed pudding are too much liquid, or letting the water boil into the pudding.

When eggs are too expensive, or not available, it will be found that most of the puddings can be made without them. Of course, they will not be as rich or nourishing as when eggs are added.

Almond Pudding

  • 2oz breadcrumbs. 2oz flour (with plain flour use ½ teaspoon baking powder). 3-4 ozs sugar. 1 oz candied peel. 2 ozs “ATORA”. 2 ozs sweet almonds. 2 bitter almonds. 1 egg (optional). 3 desertspoons milk, if using an egg, otherwise use double the quantity of milk.

“ATORA” Pudding No 1.

  • A particularly light pudding suitable for children. 4 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs sugar. Pinch salt. 2 tablespoons milk. 2 ozs “ATORA”. 3 tablespoons jam or marmalade or golden syrup.

“ATORA” Pudding No 2.

  • A most useful basic recipe that can be served in many ways. *See introduction, page 11. 6ozs flour (with plain flour use 1½ level teaspoons baking powder). 2-3 ozs “ATORA”. Pinch salt. Water to mix.

Ways to Serve “ATORA” Pudding No 2.

  • With Sauce: Steam the pudding without jam,etc. When cooked serve with one of the sauces in Section VIII.
  • As a Roll. Form the pudding mixture into a roll. Dip pudding cloth in boiling water, flour well, then put the roll in this, tying each end firmly, and place in steamer. If no steamer available place in boiling water with sufficient water to keep the roll floating in pan. Serve with hot jam, syrup, fruit puree or lemon curd.
  • Jam or Syrup Pudding. Put approximately 3 tablespoons jam or syrup at bottom of the pudding basin before cooking.
  • Golden Cup Pudding. Add a tablespoon golden syrup to ingredients before stirring in water, and put syrup at bottom of basin before cooking.
  • Layer Puddings. Divide the pudding mixture into four rounds – roll out thinly, each one a little larger than the other – so that the smallest is the size of the bottom of the basin. Grease basin. Put in a layer of jam, then a round of pudding mixture. Fill basin like this, ending with pudding mixture. Try also Mincemeat Layer Pudding – using homemade mincemeat recipe on page 20.

Bread Pudding No 1

6 ozs stale bread. 1½ ozs “ATORA”. 2-3 ozs dried fruit. 1½ ozs sugar. Little nutmeg or ginger or allspice to flavour. 1 egg and little milk to moisten.

Bread Pudding No 2.

A richer recipe. 4 ozs stale breadcrumbs. 2 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs “ATORA”. 2 ozs currants. 2 ozs raisins. 2 ozs sugar. ½-1 oz candied lemon peel. 1 egg. ¼ teaspoonful each of cinnamon and allspice. 2/3rds teacup milk.

Brown Bread Pudding

Use same recipe as for Bread Pudding No 2, but substitute brown bread crumbs and add an extra ounce of sugar and an extra ounce of “ATORA”.

Chocolate Pudding

4 ozs flour (with plain flour use 1 teaspoon baking powder). ½ oz cocoa or 1 oz chocolate powder. 1½ ozs sugar. Pinch salt. 2 ozs “ATORA”. 1½ teacups milk. *See introduction, page 11.

Chocolate and Coffee Pudding

Use same recipe as for Chocolate Pudding, but mix with moderately strong coffee instead of milk. Most people will like a little extra sugar in the mixture.

Coconut Pudding

4 ozs breadcrumbs. 2 ozs “ATORA”. 2 good tablespoons dessicated coconut. 1 egg. 2 ozs sugar. ¼ pint milk.

Dried Fruit Puddings.

By following this basic recipe and using dried fruit as preferred, you can make a variety of puddings. Some of the recipes given below may be new to you. 3 ozs flour (with plain flour use ¾ teaspoon baking powder). 3 ozs breadcrumbs. 3 ozs “ATORA”. 2-3 ozs sugar. Pinch salt. Milk to mix. Serve with custard or other sauces on page 41.

  • Currant Pudding. Add 3 ozs currants to the above ingredients, then make to a sticky mixture with milk.
  • Dried Apricot. Add 3 ozs chopped dried apricots to pudding mixture. It is advisable to cut the apricots in small pieces, soak over-night or several hours in about ½ teacup water. Both fruit and juice should be added to the mixture, then just enough milk added to bind mixture.
  • Date. Instead of currants use chopped dates in the mixture. Because these are so sweet some sugar can be omitted.
  • Fig. Add 1 small grated apple and 4 ozs finely chopped figs to mixture.
  • Prune. Soak 3-4 ozs prunes in ½ teacup water over-night or for several hours. Remove stones and chop finely, then add with juice to pudding mixture. Stir in just enough milk to make sticky mixture.
  • Cup Currant Puddings. These puddings – as all the recipes in this book – can be cooked in small basins or cups. Allow 40-45 minutes steaming.

Twenty Five Minutes Fresh Fruit Pudding

A special quick recipe for home cooking, and very useful for camp and picnic cooking. 4 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs “ATORA”. Pinch salt. Water or milk to mix.

Fresh Fruit Puddings

First prepare suet crust using this recipe: 6 ozs flour (with plain flour use 1 teaspoon baking powder). 3 ozs “ATORA”. Pinch salt. Water to mix.

  • For Spring. Rhubarb, or Rhubarb and Orange, or Rhubarb and Dried Fig. The rhubarb can be cut into neat pieces. If using orange add the finely grated outerpeel and chopped sections of orange. (One large orange to 1 lb rhubarb). Allow about 4 ozs chopped figs to 1 lb rhubarb.
  • In Summer. Blackcurrants, Gooseberries, Cherries. Mixture of all Summer fruits.
  • In Autumn. Blackberry and Apple, Damsons, Plums, Greengage, Quinces and Apples.
  • In Winter. Apples or Toffee Apple Pudding as following recipe: Grease the pudding basin well, then press about 2 ozs brown sugar on to the sides of the basin. Line with crust in the usual way and add sliced apples, sweetening these lightly, because of the brown sugar on the crust. When the pudding is turned out you will have a Toffee Sauce coating the outside.
  • Brigade Pudding (Apple and Mincemeat). Line the basin with Suet Crust then a layer of thinly sliced apple, then of fine breadcrumbs, then mincemeat. Continue to fill the basin in this way, cover with crust and cook in usual way.

Gingerbread Pudding

2 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs fine oatmeal. Pinch salt. 2 ozs “ATORA”. ½ teaspoon ground ginger. ½ teacup golden syrup. 1 teaspoon bicarbonate of soda. ½ teacup milk.

Ginger Pudding.

Use same recipe as for Gingerbread pudding, but 4 ozs flour (with plain flour add 1 teaspoon baking powder) and NO oatmeal. About 4 ozs chopped dates can be added if desired.

Ginger Golden Cup Pudding.

Use same recipe as the Ginger Pudding on previous page and put a good tablespoon golden syrup at bottom of greased basin.

Golden Pudding.

6 ozs flour (with plain flour add a large teaspoon baking powder). Pinch of salt. 4 ozs stoned raisins. 3 ozs “ATORA”. 4 ozs golden syrup. 2½-3 tablespoons milk.

Jubilee Pudding.

2 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs ground rice. 2 ozs “ATORA”. 2 ozs sugar. Pinch salt. 3 ozs dried fruit – currants, sultanas, chopped dried figs or mixture of fruits. 1 egg. ½ gill milk. Note. In view of the small quantity of flour it is an improvement if ½ teaspoon baking powder is added with self-raising flour.

Llanberis Pudding.

This is a particularly light and attractive pudding. 4 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs sugar. 2 ozs “ATORA”. 2 tablespoons strawberry jam. 1 egg. 1 dessertspoon milk.

Orange or Lemon Pudding.

2 ozs breadcrumbs. 2 ozs flour (with plain flour use 1 teaspoon baking powder – or, if possible, add ½ teaspoon baking powder to self-raising flour). 2-3 ozs “ATORA”. 2-3 ozs sugar. 1 oz candied orange peel. Grated rind and juice of 2 small oranges. 1 egg. When using lemons it is advisable to use the larger quantity of sugar.

Pound Pudding

A rich pudding for special occasions, or as an alternative to Christmas pudding. 2 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs breadcrumbs. 4 ozs raisins. 4 ozs currants. 2 ozs “ATORA”. ½ oz candied peel. 1 good teaspoon ground almonds. 1 egg. 4 tablespoons milk.

Puddings With Jam, Etc

You can make a number of delicious puddings flavoured and sweetened with jam or marmalade. Here is the basic recipe, with one or two suggestions. Probably you will try other flavours for yourself. 1 teacup flour (either plain or self raising). 1 teacup breadcrumbs. 1 teacup “ATORA”. ¾ teacup milk. ½ teaspoon bicarbonate of soda. 1 teacup jam or marmalade.

  • Black and White Pudding. Use blackcurrant jam – which gives a rich flavour and attractive appearance.
  • Mixed Marmalade. Use ½ teacup lemon marmalade and ½ teacup orange marmalade. Serve with lemon sauce

Roly Poly Puddings

Probably no other “ATORA” pudding has more devoted followers than a Roly Poly. The pudding can be filled with a variety of ingredients for which we give a number of suggestions. For the crust: Follow recipe under Fresh Fruit puddings on page 15. For fillings try: Jam, Marmalade, Golden Syrup, Treacle, Lemon Curd, Mincemeat. Fill also with thinly sliced fruit. Try apples with mincemeat. Oranges (removing skin and pith), sweetening with brown sugar or honey. Serve the puddings with suitable sauces – see Section VIII.

Rhubarb Brown Betty Pudding

4 ozs breadcrumbs. 2 ozs “ATORA”. 2 ozs sugar. 1 lb rhubarb. ½ teacup water. 2 good tablespoons golden syrup.

Sago Fruit Pudding

2 ozs small sago. ¼ pint water. 3 ozs breadcrumbs. 3 ozs dried fruit, such as currants, sultanas, figs, dates. 1 oz “ATORA”. 1-2 ozs sugar. ½ teacup milk. Good pinch bicarbonate of soda. Soak sago overnight in the water. This is a particularly light pudding.

Spiced Pudding

For those people who like a pudding with plenty of flavour use the Gingerbread Pudding recipe (page 15), but allow 4 ozs flour and no oatmeal. Add ½ teaspoon Allspice, ½ teaspoon Cinnamon, ½ teaspoon nutmeg. Stir in also 1 or 2 oz candied peel. Serve with custard or rum sauce.

Spanish Pudding.

(ground rice with apricots). 4 ozs ground rice. 3 ozs “ATORA”. 3 ozs sugar. ½ teaspoon baking powder. 1 egg. Pinch salt. 4 ozs dried apricots. Put the apricots to soak over-night in enough cold water to cover. Next day pour off the water) retaining this for sauce).

Syrup Sponge Pudding

(with egg). 4 ozs breadcrumbs. 2 ozs “ATORA”. 1½ teacups golden syrup. Grated rind and juice of 1 lemon. 1 egg.

Syrup Sponge Pudding

(without egg). 4 ozs flour (with plain flour add 1 teaspoon baking powder). ½ teaspoon bicarbonate of soda. 2 ozs “ATORA”. 3 ozs warmed golden syrup. 1 teaspoon milk.

“ATORA” Pudding Fritters

While most housewives cater to have as little food left as possible, there are occasions when, due perhaps to a member of the family being away, etc, some pudding may be left. To make a change the next day, cut this into slices and dip either in a little beaten egg and crisp breadcrumbs or a thick batter. Fry until crisp and golden brown.

You may however like to know that you can re-steam your “ATORA” puddings again if necessary, without ill-effect.


James Martin's baked double chocolate pudding recipe

A tray of chocolate goodness that you can make at home! This is a great pudding to place in the centre of the table for everyone to help themselves. Just wait for the reaction when the first spoon hits the bottom of the dish, revealing the rich chocolate sauce that forms as the pudding bakes. Serve with cream or ice cream.

Ingredients

  • 40 g cocoa powder
  • 300 ml water
  • 200 g light brown soft sugar
  • 1.4 oz cocoa powder
  • 10.6 fl oz water
  • 7.1 oz light brown soft sugar
  • 1.4 oz cocoa powder
  • 1.3 cups water
  • 7.1 oz light brown soft sugar
  • 100 g melted butter, plus extra for greasing
  • 3 eggs
  • 175 ml milk
  • 250 g self-raising flour
  • 50 g cocoa powder
  • 1 tsp baking powder
  • 150 g light brown soft sugar
  • 100 g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into approx. 5mm dice
  • 100 g milk chocolate drops, or milk chocolate, finely chopped into approx. 5mm dice
  • 3.5 oz melted butter, plus extra for greasing
  • 3 eggs
  • 6.2 fl oz milk
  • 8.8 oz self-raising flour
  • 1.8 oz cocoa powder
  • 1 tsp baking powder
  • 5.3 oz light brown soft sugar
  • 3.5 oz dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into approx. 5mm dice
  • 3.5 oz milk chocolate drops, or milk chocolate, finely chopped into approx. 5mm dice
  • 3.5 oz melted butter, plus extra for greasing
  • 3 eggs
  • 0.7 cup milk
  • 8.8 oz self-raising flour
  • 1.8 oz cocoa powder
  • 1 tsp baking powder
  • 5.3 oz light brown soft sugar
  • 3.5 oz dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into approx. 5mm dice
  • 3.5 oz milk chocolate drops, or milk chocolate, finely chopped into approx. 5mm dice

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 180°C/350°F/gas mark 4 and butter a two-litre ovenproof dish.
  2. Whisk the melted butter, eggs and milk together in a jug until smooth. Sift the flour, cocoa and baking powder into a bowl then stir in the sugar.
  3. Pour the butter mixture onto the flour and mix well to a smooth batter. Stir in the dark and milk chocolate and spoon into the prepared baking dish.
  4. To make the sauce, bring the water and sugar to the boil in a saucepan, then add the cocoa and whisk until smooth.
  5. Pour evenly over the top of the batter then place the dish in the oven to bake for 25&ndash30 minutes.
  6. The top of the sponge will be just firm to the touch, but underneath there will be a runny chocolate sauce.
  7. Serve hot with double cream or ice cream.

The recipe is taken from Sweet by James Martin (Quadrille) Photography © Peter Cassidy.

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Amazing, every time! Tracking down Valrhona chocolate is well worth the effort since other options aren't quite the same. I make larger portions with fewer ramekins, which seems to work since nobody ever leaves anything behind.

Help! Followed directions exactly, puddings looked like they were done after 1 1/4 hours. When I served them the next day there was a thick chocolate layer on the top and the bottom was soup! Any insight would be appreciated!

Wonders and easy. Added a pinch of cinnamon to the liquid before pouring into ramekins. Used 64% Cailler chocolate and didn't strain because no vanilla bean available. Subbed 1 tsp. Penzey's single strength vanilla extract. Served with fresh whipped cream and shaved a bit of chocolate on top. Great with a glass of Kahlua!

EDITOR'S NOTE: Our apologies for the recipe typo. We have included a link on how to prepare a water bath for baking! The recipe should be all set now. -Epicurious.com Editor

Made this for a holiday party this weekend and it was quite good. The flavor was perfect--used Scharfenberger chocolate as I couldn't find Valrhona. I made a double batch, though my ramekins were 6oz so they ended up a little larger than the recommended size. (Worked fine but these are rich, so if you're serving after large meal Iɽ go smaller rather than larger.) I also made it 2 days ahead and it tasted fresh. Unfortunately the puddings were a tiny bit grainy. I assume the fault was mine since no other reviews mention grainiess. Guess I'll have to try it again and see!

This sounds very easy, and Iɽ like to make it. However, do I understand correctly that it IS TO BE COOKED in a bain marie? If you took hot custard cups out of a hot oven and put them in a water bath, I think youɽ have cracked cups. This recipe is not complete, I don't think. Can anyone get the Gourmet mag and clear this up?

I enjoyed this pudding so much at City Limits that I came on epicurious to see if I could find a comparable recipe. So happy to find the real thing! Great pudding, it came out beautiful. Needed a little more time in the fridge to set properly.

absolutely delicious. Would have appreciated a bit more instruction on bain marie technique but they turned out yummy. Used a mix of 100% cocoa mass and madagascan 85% chocolate. wonderful!

No review, but I love epicurious. Went to City Limits last night and was hoping to find a recipe similar to the amazing Chocolate Pudding I had there. I can't wait to try it at home.

Amazing pudding -- has impressed every guest I've served it to! Keep in mind that it's all about the quality of the chocolate -- my local Whole Foods was out of the excellent El Rey chocolate (58%) that I used the first time, so I tried substituting a cheaper brand. It ended up grainy and lacked flavor. Likewise, milk chocolate will not work, so make sure you stick pretty closely to the percentage of cacao in the chocolate.

Perfect. Absolutely delicious! I believe part of the directions are missing, second to last paragraph, ➺ke in a water bath'. It helps to put a tea towel on the bottom of the pan so the ramekins don't slide around when you are transporting in and out of the oven.

Unbelievably superb! I only wish it wasn't so fattening. The recipe was perfect.

I think part of the instructions are missing. I don't see a reference to the bain marie until the cooling part. I am baffled. I hope my puddings turn out okay.

This was delicious. Used a high-quality vanilla paste from Trader Joe's instead of the vanilla bean, and also their semi-sweet chocolate chips. Came out beautifully. Next time will add whipped cream and berries.

Exceptionally yummy! The labor to payoff ratio makes this well worth the time! Used a mix of a few local high-caliber dark chocolate brands and the flavor was fantastic, added a dollop of homemade whipped cream just prior to serving.

Delicious! I had a quart of organic whole milk/cream eggnog (watch out for the artificial everything in the regular eggnog) and used that instead of the whole milk and heavy cream. Made for a holiday flavored pudding - YUM!

Unbelievably delicious!! This is far better than the chocolate pudding recipes calling for cornstarch that you cook only on the stovetop. Don't let the idea of baking the puddings in a warm bath intimidate you. It really was quite simple, yet the results are a sophisticated chocolate pot de creme.

I have made this two times. I use Scharffen Berger Chocolate and it has been spectacular. I am putting it in my recipe box.

Awesome! I am a chef, but not a baker. Even I can make this recipe taste terrific! I made this dessert to go along with a Mexican-themed dinner, and with a sprinkle of cinnamon it was a perfect compliment to the meal.

This recipe is just amazing, I wish I could give it 5 forks. The texture is so smooth, the taste is so right (not too bitter, not too sweet). If there was such thing as the perfect dessert, that would be it.

Absolutely delicious. Silky smooth. The only unexpected part was a thick brownie-ish layer on top. Maybe baked too long? Will try again (and again - such a hardship) to get it right!

Superb. I had some Valrhona chocolate on hand having purchased a quantity to make Cuban Opera Cake (which I urge you to try!). This pudding is wonderful. It is simple to make, silky smooth, lush chocolate flavor and just the right amount of sweetness. I might put a dash of cinammon in the future.

the word was: "best chocolate pudding ever". Not too sweet, either. As always, the trick is in the quality of the chocolate. Skimp on that and might as well buy Jello-O for the time it takes.

The most amazing chocolate pudding ever. Worth the time. I made it even better by topping with fresh whipped cream that I added Grand Marnier to, then topped that with shaved dark chocolate.

Yum, yum, yum,yum, yum!! Smooth, delicious, not too sweet. And easy to make.


Steamed pudding does take a bit to make, around an hour and a half of cooking time, but the process is so easy, and you just have to check up on the water levels here and there. Be sure to check out my How to Steam a Christmas Pudding if you have any questions! Here is how you make steamed chocolate pudding (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Generously butter your pudding bowl and set it aside.
  2. Fill a large enough stockpot to hold the pudding mold with 2 inches (5cm) of water. Set the steamer basket into the pot and set it over medium-low heat.
  3. In a large bowl, beat the brown sugar and butter together. Then, add the eggs and beat until fully mixed.
  4. Pour in the melted chocolate, milk, and vanilla extract. Beat the mixture until combined.
  5. Sift in the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients in until it is thoroughly combined.
  6. Pour the batter into the pudding bowl, place a parchment circle directly on top of it, and then cover the tin with foil. Place the pudding bowl on the steamer basket in the stockpot and cover the pot with a lid.
  7. Steam the pudding for about 1 1/2 – 1 3/4 hours. Be sure to check the water level about every 20 minutes, and replenish it with more hot water if needed.
  8. Once the pudding is firm in the middle, remove it from the pot and let it sit for 10 minutes before unmolding it onto a serving plate.
  9. Serve warm, drizzled with chocolate ganache , and with a side of vanilla ice cream or whipped cream.


Chocolate Sponge Pudding

A British Chocolate Sponge Pudding is traditionally served after lunch in schools. Find out how to make it with this easy recipe, which cooks in the microwave in less than 10 minutes!

Chocolate sponge pudding is a big favorite in the UK, where it is traditionally served as a school pudding (the British word for 'dessert').

But you don't JUST find it in schools - this national favorite appears on many pub and restaurant menus too - and it's so easy to make that it's often cooked at home.

This recipe comes from two of the UK's most popular celebrity chefs, who go by the intresting name of 'The Hairy Bikers'. The recipe involves cooking the pudding in the microwave, which we think is the best way to do it!

Cooking in the microwave is not something we'd recommend in general, as it doesn't always provide the best texture (or flavour!) for most foods. But it works really well for this dish!

A chocolate sponge pudding should be soft and moist and cooking it in the microwave does the job perfectly!

Alternative method - steaming the pudding

If you don't have a microwave - or simply don't like using it - then you can steam your pudding instead, which is actually the more traditional way of cooking it.

Steaming takes a lot longer - around 1 3/4 hours compared to under 10 minutes in the microwave. Steamed puddings are hugely popular in the UK - this Spotted Dick Pudding is a great example!

Check out this indulgent Treacle Sponge recipe too, which tells you just how to steam a pudding in its basin.

What to serve with chocolate sponge pudding

Chocolate sponge pudding is great served with cream, ice cream or even fruit. But the traditional way to serve it is with English custard - and not just ANY custard, but an indulgent chocolate custard! How good does that sound?


Watch the video: Mary Berrys indulgent chocolate steamed pudding - BBC (May 2022).