You can make this light, cakey pudding in one pan or six small moulds.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2003
MethodGrease 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
- Iron 32.0
- Folate 24.0
- Calcium 18.0
- Vitamin A 21.0