Ingredients

Before you start

If a traditional steamed-pudding mould with a lid is not available, it may be replaced by any earthenware mould or kitchen bowl covered with a sheet of greased aluminum foil and secured with a string.

A food processor or a mixer will make things easier for this recipe.

Method

1. Generously butter a steamed-pudding mould. Prepare the coffee, then let it cool down.
2. Fill a large pot with water. The pot must be large enough to hold the mould and contain enough water to reach halfway up the sides of the mould. Heat up the water.
3. Coarsely chop the chocolate, then put it in microwave-safe bowl with the butter. Heat using 50 % power, just enough to melt the chocolate. Mix well, then let it cool down a few minutes.
4. In another bowl, beat the eggs and brown sugar together using a mixer until a smooth consistency is obtained. Blend the 2 mixtures together using a wooden spoon. Pour in the orange juice.
5. Mix the flour, baking powder, and spices in a third bowl. Sift this mixture over the egg-chocolate mixture, then blend well using a wooden spoon. Pour in the coffee (cold) and the vanilla. Mix well, then transfer to the greased mould. Cover.
6. Put the mould into the pot with the hot water. Cover the pot, bring the water to a boil, then reduce the heat to a gentle simmer. Cook 1½ hrs, making sure that the water level is maintained throughout the cooking. Take the mould out of the pot, let the pudding cool down a few minutes, then turn it out upside-down onto a serving plate.
7. Serve warm or luke-warm, with a light crème anglaise on the side.

Remarks

Ingredients

Before you start

Method

1. Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
2. Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
3. Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.

Remarks