Steamed Chocolate Pudding

By The Canadian Living Test Kitchen

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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 1/3cup cupbutter, softened
1 cup packed brown sugar 1 1cup cuppacked brown sugar
2 eggs 2 2eggeggs
6 oz bittersweet chocolate , chopped and melted6 6oz ozbittersweet chocolate, chopped and melted
1 tbsp orange liqueur 1 1tbsp tbsporange liqueur or orange juice concentrate
2 tsp grated orange rind 2 2tsp tspgrated orange rind
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1/3 cup cocoa powder 1/3 1/3cup cupcocoa powder
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
3/4 cup milk 3/4 3/4cup cupmilk
Chocolate Syrup:
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/3 cup water 1/3 1/3cup cupwater
2 oz bittersweet chocolate , chopped2 2oz ozbittersweet chocolate or semisweet chocolate, chopped
1 tbsp orange liqueur 1 1tbsp tbsporange liqueur

Preparation

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.

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