CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE
A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!
Provided by Sara Buenfeld
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
- Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
- Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
- Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
- Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.
Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
STEAMED CHOCOLATE PUDDING
Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 347 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 435mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE CHOCOLATE PUDDING
Melt-in-your-mouth desserts just don't come easier than this to-die-for chocolate pudding with a hint of orange. Our thanks to Carol Norman of North Sydney, Nova Scotia for the recipe!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small heavy saucepan, melt chocolate chips with cream over medium heat; stir until smooth. In a small bowl, combine egg yolk and orange juice concentrate. Stir a small amount of hot chocolate mixture into egg mixture; return all to the pan, stirring constantly. , Bring to a gentle boil; cook and stir 1 minute longer or until mixture reaches 160° or coats the back of a metal spoon. Remove from the heat., Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour before serving.
Nutrition Facts :
STEAMED CHOCOLATE PUDDING & HARD SAUCE
Who doesn't like chocolate? No one I know..This is a really easy, special holiday treat that everyone loves.
Provided by Gingerbee
Categories Sauces
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- hard Sauce: Chill and serve on top of steamy pudding.
- Cream butter with sugar and egg.
- Mix all dry ingredients and add to butter mixture.
- Add melted chocolate.
- Pour into greased pudding mold.
- Steam in simmering water for 2 1/2 hours.
- This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.
MOHR IM HEMD (STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE)
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the puddings, butter 4 4-ounce ramekins and coat with sugar. Set aside. Cream the butter and sugar with an electric mixer until light. Stir in the melted chocolate and the vanilla. Beat in the egg yolks one at a time.
- Whip the egg whites with the salt until stiff but not dry. Carefully fold the ground nuts and the bread crumbs into the egg whites. Gently fold the egg white mixture into the chocolate mixture.
- Fill a large pot with enough water to come halfway up the sides of the ramekins. Bring to a boil. Reduce the heat so that the water is at a slow simmer.
- Spoon the chocolate mixture evenly among the ramekins and place the ramekins in the simmering water. Cover the pot with a lid and simmer (do not let the water boil), until the puddings are set, about 20 to 25 minutes. Carefully remove the ramekins from the pot and let cool.
- To make the sauce, place the chocolates in a large mixing bowl. Bring the cream to a boil in a medium saucepan and pour over the chocolate. Stir until smooth. Unmold the puddings and place each one in the center of a plate.
- Spoon some of the warm chocolate sauce over the top and place a dollop of whipped cream on the side. Serve immediately.
Nutrition Facts : @context http, Calories 877, UnsaturatedFat 26 grams, Carbohydrate 67 grams, Fat 66 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 37 grams, Sodium 220 milligrams, Sugar 54 grams, TransFat 0 grams
CHOCOLATE ORANGE PUDDING
Provided by Barbara Kafka
Categories easy, quick, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Coat a 1 1/2-quart souffle dish with nonstick vegetable spray and reserve.
- Place almonds in the work bowl of a food processor, and process until finely chopped. Add orange zest and sugar, and finely chop again. Add chocolate, baking soda and butter, and process until smooth.
- Add eggs, cream and Triple Sec, and process until combined. Pour into prepared dish, and cover tightly with microwave plastic wrap. Cook at 100 percent power for 6 minutes. Prick plastic to release steam.
- Remove from oven, and uncover. Allow to stand; covered with a heavy plate, for 10 minutes.
- Unmold pudding onto serving plate, and serve warm.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 29 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 116 milligrams, Sugar 26 grams, TransFat 0 grams
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CHOCOLATE STEAMED PUDDING WITH CHOCOLATE SAUCE RECIPE
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- Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners.
- Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top.
- Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat.
- Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.
- Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside.
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- Generously grease a 1.2-pint pudding basin with butter. Cut a small circle of parchment paper to fit the bottom of the pudding basin, and place it in the bottom. The butter should help it hold in place. Place an upturned plate at the bottom of a very large soup pan that is taller than the pudding basin. Fill with water half way and bring slowly to a boil.
- Cut the orange down the middle and cut 2 thin slices on each side: you will have 4 thin orange slices. Set aside. Zest the remaining ends of the orange, then cut the peel away, and chop up the flesh of the orange. Place the zest and flesh is a large bowl.
- Add the sugar, melted butter, milk, vanilla, and eggs. Beat well. Add the flour, salt, and cocoa and mix very well until smooth. Spoon the mixture into the pudding basin, smoothing to the edges.
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- Grease the pudding tins and dust the insides with flour. Finely grate 50g (2oz) dark chocolate and place in the refrigerator to chill until required.
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