Steamed Chocolate Pudding

Author: Canadian Living

You can make this light, cakey pudding in one pan or six small moulds.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • white chocolate pouring custard
  • Vanilla Pouring Custard
Chocolate Syrup:
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 2 oz bittersweet chocolate chopped
  • 2 oz semisweet chocolate chopped
  • 1 tablespoon orange liqueur
Pudding:
  • 1/3 cup butter softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 6 oz bittersweet chocolate chopped and melted
  • 1 tablespoon orange liqueur
  • 1 tablespoon orange juice concentrate
  • 2 teaspoons grated orange rind
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 3/4 cups milk

Method

Grease 6-cup (1.5 L) tubed pudding mould or Bundt pan; set aside.

Pudding: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in chocolate, liqueur and orange rind.

In separate bowl, whisk flour, cocoa powder and baking powder. With wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape into prepared pan, smoothing top. Place waxed paper cut to fit directly on surface. Cover with lid. (Or for Bundt pan, make 1-inch/2.5 cm pleat across middle of large piece of foil and fit over top. Trim edge, leaving 3-inch/8 cm overhang; press down side. Tie string securely around mould about 1 inch/2.5 cm from rim; fold foil overhang up over string.)

Place on rack in deep pot; pour in enough boiling water to come halfway up side of mould. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted comes out clean, 1-1/2 to 2 hours. Remove from pot; let cool slightly. Remove lid and paper; invert onto rack.

Chocolate Syrup: Meanwhile, in small saucepan, bring sugar and water to boil; stir in chocolate and boil hard until consistency of maple syrup, 2 minutes. Stir in liqueur. Brush over pudding until soaked in. (Make-ahead: Let cool. Wrap in plastic wrap and refrigerate for up to 1 week. Or overwrap in heavy-duty foil and freeze for up to 1 month; thaw. To reheat in microwave, turn out onto serving plate and cover with large microwaveable bowl. Reheat at High until hot, about 5 minutes.)

To serve, cut into wedges and serve with White Chocolate Pouring Custard.

Nutritional facts Per each of 8 servings: about

  • Sodium 205 mg
  • Protein 12 g
  • Calories 698.0
  • Total fat 38 g
  • Cholesterol 73 mg
  • Saturated fat 21 g
  • Total carbohydrate 89 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Chocolate Pudding

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