If you love chocolate, you're going to love my Decadent Steamed Chocolate Pudding recipe — a moist chocolate cake like we make in Ireland and England.
- 1 cup (6oz/170g) dark brown sugar
- 4 tablespoons (2oz/57g) butter (softened)
- 2 large eggs (at room temperature)
- ⅔ cup (4oz/115g) bittersweet chocolate (melted)
- ½ cup (4floz/115ml) whole milk (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 recipe chocolate ganache (for serving)
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Generously butter a 1-litre pudding bowl or round bowl and set it aside.
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Fill a stockpot large enough to hold the pudding mold with 2 inches (5cm) of water, set a steamer basket in the pot, and place it on your stove over medium-low heat.
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In a large bowl, beat the brown sugar and butter together, and then add the eggs and beat until fully mixed.
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Pour in the melted chocolate, milk, and vanilla extract and beat until combined.
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Sift the flour, cocoa powder, baking powder, and salt over the egg mixture and fold in until thoroughly combined.
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Pour the batter into your pudding bowl, place a circle of parchment directly on top of the batter and cover the tin with foil. Place on the steamer basket in the stockpot and cover the pot with a lid.
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Let the pudding steam for about 1 ½ - 1 ¾ hours, checking the water level every 20 minutes and replenishing it with more hot water if needed. (Check out my How to Steam a Christmas Pudding, where I break down the steaming steps even further)
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Once firm in the middle, remove from the pot and let sit for 10 minutes before unmolding onto a serving plate.
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Serve warm, drizzled with chocolate ganache, and with a side of vanilla ice cream or whipped cream.
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Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave or place back in the pudding mold and steam for a few minutes.