Steamed Chocolate Pudding
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 698698 cal |
| pro | 12 g12g pro |
| total fat | 38 g38g total fat |
| sat. fat | 21 g21g sat. fat |
| carb | 89 g89g carb |
| fibre | 6 g6g fibre |
| chol | 73 mg73mg chol |
| sodium | 205 mg205mg sodium |
| % RDI: | - |
| calcium | 1818 calcium |
| iron | 3232 iron |
| vit A | 2121 vit A |
| folate | 2424 folate |
You can make this light, cakey pudding in one pan or six small moulds.
Ingredients
- White chocolate pouring custard White chocolate pouring custard
- See variation in Vanilla Pouring Custard See variation in Vanilla Pouring custard
- Pudding:
- 1/3 cup butter , softened1/3 cup butter, softened
- 1 cup packed brown sugar 1 cup packed brown sugar
- 2 eggs 2 eggs
- 6 oz bittersweet chocolate , chopped and melted6 oz bittersweet chocolate, chopped and melted
- 1 tbsp orange liqueur 1 tbsp orange liqueur or orange juice concentrate
- 2 tsp grated orange rind 2 tsp grated orange rind
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1/3 cup cocoa powder 1/3 cup cocoa powder
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 3/4 cup milk 3/4 cup milk
- Chocolate Syrup:
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/3 cup water 1/3 cup water
- 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate or semisweet chocolate, chopped
- 1 tbsp orange liqueur 1 tbsp orange liqueur
Preparation
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.
Additional information : Variation
Mini Steamed Chocolate Puddings: Spoon 1/2 cup (125 mL) pudding mixture into each of 6 greased 1-cup (250 mL) Bundt pans; cover each tightly with foil, bringing 1 inch (2.5 cm) down side of each pan. Tie string around foil. Place on rack in roasting pan; add enough boiling water to come halfway up sides. Cover roasting pan; steam over medium-low heat until edges pull away from sides of pans, 1 hour. Let cool. Invert onto rack; brush with chocolate syrup.
Source : Canadian Living Magazine: December 2003
- Keywords : Dessert; Butter; Orange juice; Chocolate; Brown sugar; Flour; Milk; Make-Ahead;







