Steamed Chocolate Pudding
Photography by Sarah Tuck.
This is a bit of a showstopper: a moist, dark pudding dripping in rich chocolate sauce. The chocolatey interior stays a little soft so be sure to let it sit for 25 minutes before serving.
Serves: 10-14
INGREDIENTS
180 grams butter, softened
1 cup firmly packed brown sugar
4 eggs
2¼ cups plain flour
1 cup cocoa
2 teaspoons baking powder
pinch salt
⅓ cup milk
½ cup cherry jam
1 tablespoon vanilla extract
200 grams dark chocolate, melted and cooled to room temperature
Sauce
200 ml cream
¼ cup golden syrup
250 grams dark chocolate, chopped roughly
1 tablespoon vanilla extract or kirsch
2 litre (8 cup) capacity pudding basin, inside lightly buttered
METHOD
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat to combine.
Sift the flour, cocoa, baking powder and salt together. Add to the egg mixture along with the milk, jam, vanilla and the cooled chocolate and beat briefly to combine.
Spoon the mixture into the greased pudding basin, cover tightly with the lid and steam for 2 hours. To do this, put an inverted side plate in the base of a large saucepan. Place the pudding basin on the plate and pour in boiling water to come halfway up the sides of the pudding basin. Reduce the water to a simmer and cover the saucepan with a lid. Check if the water level needs topping up during cooking. After two hours remove the pudding basin from the water and set aside for 25 minutes.
Sauce: Heat the cream and golden syrup in a small saucepan until just simmering. Remove from the heat, add the chocolate and vanilla or kirsch and leave to sit for 3 minutes then whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.
To serve: Run a knife around the inside of the bowl if necessary. Invert the pudding onto a serving plate. Pour half the sauce over the top and serve immediately with the extra sauce on the side. Serve with vanilla bean ice cream if desired.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.