Steamed chocolate pudding
For the sauce (this can be made in advance and reheated when required):
125g milk chocolate, broken up into squares
125g plain chocolate, broken up into squares
250ml double cream
75g golden syrup
4 teaspoons vanilla extract
For the pudding:
175g plain flour
1 teaspoon vanilla extract
40g cocoa powder
175g caster sugar
175g unsalted butter, at room temperature
60ml plain yoghurt
3 eggs
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
How to make:
- Start by making the chocolate sauce. If kept refrigerated, it can be made up to a week in advance and simply reheated when required.
- Place all the sauce ingredients in a saucepan and melt over a low heat. Stir the mixture occasionally to ensure that no lumps remain. Either serve straight away or decant to a bowl and leave to cool. Refrigerate when cool.
- Now make the pudding: generously butter a 1.7 litre (that’s 3 pints for those of you working in old money!) boil proof plastic pudding basin and lid.
- In your steamer, ensure that you have enough boiling water to come halfway up the basin. However, I used a steamer basket, so my sponge didn’t sit in the water. Both ways work just as well.
- Put all the pudding ingredients into a food processor and blitz until the ingredients are well combined.
- Pour the batter into the prepared basin and level the surface.
- Clip the lid onto the basin and then wrap the basin tightly in foil to ensure that no water can get in.
- Steam for a minimum of 1 ½ hours. I gave mine nearer 2 hours and it did no harm at all.
- When ready to serve, remove the basin’s foil and lid (careful for steam burns – it’s very hot) and put a lipped plate on top. Invert both plate and basin, and give it a slight shake until you feel the pudding is released.
- Reheat the chocolate sauce and either pour over the pudding, hence the lipped plate, or put in a jug for people to serve themselves.
- Bask in glory at the wonderful thing you have made.
- Eat.
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