STEAMED CHOCOLATE, STOUT & PRUNE PUDDING
A dark and fruity stout brings out the flavour of dark chocolate in Diana Henry's simple steamed pudding. Pour on our decadent chocolate sauce and enjoy
Provided by Diana Henry
Categories Dessert
Time 2h20m
Number Of Ingredients 16
Steps:
- Put the prunes in a dish with the stout and leave to soak overnight. The next day, strain and reserve the stout, and set the prunes aside.
- Butter a 1.5-litre pudding basin really well. Sift the cocoa powder together with the flour, bicarb and baking powder. Beat the butter and sugar together until fluffy, then gradually add the eggs, a little at a time, beating well after each addition. Fold in the sifted ingredients, alternating with the reserved stout, followed by all the walnuts, the dark chocolate and soaked prunes. Scrape the batter into the prepared basin.
- Put a piece of baking parchment on top of a sheet of foil (both large enough to cover the top of the basin). Fold a pleat along the middle, then place, parchment-side down, on top of the pudding, with the pleat across the centre. Tie firmly in place with string, using the string to make a handle. Trim the excess parchment and foil.
- Put the pudding in a large saucepan with a lid, then pour in enough boiling water to come one-third of the way up the side of the basin. Bring the water to a simmer, cover the pan and steam the pudding for 1¾ hrs, making sure that the pan doesn't boil dry. Leave to sit for 10 mins.
- For the sauce, put the chocolate in a bowl. Pour the cream, stout and sugar into a heavy-bottomed saucepan and heat gently, stirring until the sugar has dissolved and the mixture is hot, then pour over the chocolate. Leave to sit for 2 mins or so. Stir until smooth.
- To turn the pudding out, run a knife around the edge of the basin. Set a serving plate on top of the pudding, invert, give it a bit of a shake and it should slide out. Pour some of the chocolate sauce over the top and offer the rest in a jug, with some crème fraîche or whipped cream on the side.
Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.8 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.
CHOCOLATE STOUT STEAMED PUDDING
Chocolate stout steamed pudding
Categories Dessert
Time 6h45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Grease an 8-cup (2-litre) pudding steamer; line base with baking paper.
- Combine fruit, peel and chocolate in a large bowl. Beat butter and sugar in a small bowl with an electric mixer until just combined. Add eggs, one at a time, beating well after each addition. Add butter mixture to fruit mixture, mix well.
- Add stout, breadcrumbs and sifted flour to mixture, mix well.
- Spoon mixture into steamer, level top, cover with pleated baking paper and foil to allow the pudding to expand during steaming, secure with a lid or kitchen string.
- Place steamer in a large saucepan with enough boiling water to come halfway up side of steamer, cover pan with a tight fitting lid. Simmer, covered, for 6 hours, replenishing with boiling water as necessary to maintain water level. Stand pudding for 5 minutes before turning out.
Nutrition Facts : ServingSize Serves 8
STEAMED CHOCOLATE PUDDING CAKES
Steps:
- Special equipment: six 6-ounce ramekins
- Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar. Place the ramekins in a 9-by-13-inch baking dish.
- Place the chocolate chips and the butter in the top of a double boiler set over simmering water. Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture.
- In a medium bowl, combine the cocoa powder, flour and salt. Mix together with a fork.
- Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form.
- In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes. Slowly temper the melted chocolate into the egg yolks and mix until well combined. Mix in the milk. Add the dry ingredients and blend until fully incorporated. With a rubber spatula, fold in the egg whites in three separate additions.
- Fill the prepared ramekins with batter two-thirds of the way up. Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. Place in the oven and bake until the cakes are set, 15 to 20 minutes.
- Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes. Unmold the cakes onto individual plates. If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins. Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest.
STEAMED CHOCOLATE PUDDING
Provided by Food Network
Categories dessert
Time P1DT1h50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
- Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.
- For the chocolate terrine:
- Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.
STEAMED CHOCOLATE SPONGE PUDDING
Baked uncovered in the oven with a water bath to keep it moist, this dessert's creamy texture is reminiscent of a rich custard. Beaten egg whites make it lighter and airier than other steamed puddings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Butter a 5-cup pudding bowl, and set aside.
- Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside.
- Combine chocolate and butter in a heat-proof bowl, and melt over simmering water.
- In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture.
- Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level.
- Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
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.
STEAMED CHOCOLATE PUDDING
I find this recipe a bit laborious, but the results sure do taste great! Make sure that while it's cooking you don't cover it and keep on adding hot water to the bath. When it's done you can serve it in the bowl or invert it onto a pretty plate. Enjoy!
Provided by SoarInTheRain
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F
- Butter a 5-cup pudding bowl, and set aside
- Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside
- Combine chocolate and butter in a heat-proof bowl, and melt over simmering water
- In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture
- Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level
- Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
- Enjoy!
Nutrition Facts : Calories 337.4, Fat 20.3, SaturatedFat 6.3, Cholesterol 127.4, Sodium 97.2, Carbohydrate 33.4, Fiber 1.9, Sugar 26.1, Protein 7.7
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