A spicy chocolate pudding, steamed then served with a light crème anglaise.
Steamed pudding, with its almost infinite variations, is a fundamental component of British cuisine. This chocolate version was one of my English Grandma's favourite dessert.
|1/4 cup||coffee (liquid)||65 mL|
|1/4 cup||butter, unsalted||55 g|
|60 g||unsweetened (dark) chocolate|
|1||eggs size large|
|1/4 cup||brown sugar||50 g|
|2 tbsp||orange juice, freshly squeezed||1/4 orange|
|1/2 cup||white flour (all purpose)||65 g|
|3/4 tsp||baking powder||2 g|
|3/4 tsp||ground ginger||1 g|
|1/2 tsp||ground cinnamon||1 g|
|1/8 tsp||ground pepper||0.4 g|
|1/2 tsp||vanilla extract||2.5 mL|
|190 mL||"Crème Anglaise"||0 cup(s)|
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.
- Generously butter a steamed-pudding mould. Prepare the coffee, then let it cool down.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve warm or luke-warm, with a light crème anglaise on the side.
This pudding may be kept in the refrigerator up to 7 days, then reheated either whole in a bain-marie, or as individual servings using a microwave.
Nutrition Facts Table
per 1 serving (60g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
- Good source of :
- Folacin, Selenium
|Milk and Alternatives||0|
|Meat and Alternatives||0|