Post by mach12 on Dec 20, 2019 22:06:49 GMT -5
I posted about a steamed chocolate pudding a friend made in another thread where steamed pudding molds and steamed pudding were being discussed and, as recommended, am posting it here so that it doesn't get lost. The link our friend provided has some good info, plus the recipe. Here's the recipe with the link to the info at the bottom of the recipe.
Heritage Steamed Chocolate Pudding - A traditional steamed pudding with a modern twist - chocolate!
: The Daring Gourmet, www.daringgourmet.com
Serves: 6-8
Ingredients
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons American Heritage Chocolate Finely Grated Drink powder (or other good quality cocoa
powder)
• ¼ cup unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• ½ cup whole milk
• 4 ounces American Heritage Chocolate's 62% Cacao Chocolate Block, cut into chunks (or other good
quality chocolate)
• For the Chocolate Glaze:
• 1 tablespoon American Heritage Finely Grated Chocolate Drink powder (or other good quality cocoa
powder)
• ¼ cup white granulated sugar
• ¼ cup water
Instructions
1. Fill a large stock pot with enough water to cover the pudding mold just past the halfway point. Start
bringing it to a boil now.
2. Generously butter a steamed pudding mold.
3. In a small bowl, sift the flour, baking powder and salt. Stir in the chocolate powder.
4. In a large bowl, cream the butter and sugar for several minutes until light and fluffy. Add the eggs, vanilla
and rum extracts and beat until thoroughly combined.
5. Alternately stir in the flour mixture and the milk, beginning and ending with the flour.
6. Melt the chocolate bar chunks (either in a double boiler or microwave). Pour the melted chocolate into the
batter and stir to combine.
7. Spoon the batter into the prepared pudding mold and secure the lid.
8. Place a dishtowel that's been folded several times in the bottom of the stock pot, positioning it with a long
spoon if necessary. You must avoid letting the pudding mold touch the bottom of the pot and ensure that
it remains standing straight throughout the steaming process. Do not let any water get into the mold.
9. Place the pudding mold on top of the folded towel, reduce the heat to low, cover the pot, and simmer for
1½ hours.
10. Remove the pudding mold from the pot and let it sit for 5 minutes while you prepare the glaze.
11. To make the glaze, combine the three ingredients in a small saucepan, bring to a boil and simmer for 5
minutes.
12. Invert the pudding onto a wire rack positioned over a cookie sheet. While the pudding is still warm, brush
the chocolate glaze all over then carefully transfer to a serving plate.
13. Serve warm with whipped cream, hot fudge sauce, or ice cream.
14. To reheat, place the pudding back in the mold, cover, and boil again for a few minutes until heated.
Notes
Top quality dark chocolate is imperative to the flavor outcome of this pudding.
Recipe by The Daring Gourmet at www.daringgourmet.com/heritage-steamed-chocolate-pudding/
Heritage Steamed Chocolate Pudding - A traditional steamed pudding with a modern twist - chocolate!
: The Daring Gourmet, www.daringgourmet.com
Serves: 6-8
Ingredients
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons American Heritage Chocolate Finely Grated Drink powder (or other good quality cocoa
powder)
• ¼ cup unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• ½ cup whole milk
• 4 ounces American Heritage Chocolate's 62% Cacao Chocolate Block, cut into chunks (or other good
quality chocolate)
• For the Chocolate Glaze:
• 1 tablespoon American Heritage Finely Grated Chocolate Drink powder (or other good quality cocoa
powder)
• ¼ cup white granulated sugar
• ¼ cup water
Instructions
1. Fill a large stock pot with enough water to cover the pudding mold just past the halfway point. Start
bringing it to a boil now.
2. Generously butter a steamed pudding mold.
3. In a small bowl, sift the flour, baking powder and salt. Stir in the chocolate powder.
4. In a large bowl, cream the butter and sugar for several minutes until light and fluffy. Add the eggs, vanilla
and rum extracts and beat until thoroughly combined.
5. Alternately stir in the flour mixture and the milk, beginning and ending with the flour.
6. Melt the chocolate bar chunks (either in a double boiler or microwave). Pour the melted chocolate into the
batter and stir to combine.
7. Spoon the batter into the prepared pudding mold and secure the lid.
8. Place a dishtowel that's been folded several times in the bottom of the stock pot, positioning it with a long
spoon if necessary. You must avoid letting the pudding mold touch the bottom of the pot and ensure that
it remains standing straight throughout the steaming process. Do not let any water get into the mold.
9. Place the pudding mold on top of the folded towel, reduce the heat to low, cover the pot, and simmer for
1½ hours.
10. Remove the pudding mold from the pot and let it sit for 5 minutes while you prepare the glaze.
11. To make the glaze, combine the three ingredients in a small saucepan, bring to a boil and simmer for 5
minutes.
12. Invert the pudding onto a wire rack positioned over a cookie sheet. While the pudding is still warm, brush
the chocolate glaze all over then carefully transfer to a serving plate.
13. Serve warm with whipped cream, hot fudge sauce, or ice cream.
14. To reheat, place the pudding back in the mold, cover, and boil again for a few minutes until heated.
Notes
Top quality dark chocolate is imperative to the flavor outcome of this pudding.
Recipe by The Daring Gourmet at www.daringgourmet.com/heritage-steamed-chocolate-pudding/