• Heritage Steamed Chocolate Pudding

    Heritage Steamed Chocolate Pudding

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    This decadent chocolate steamed pudding celebrates the rich heritage of a beloved and traditional dessert originating in England in the 17th century and brought to colonial America.

    Original recipe source: www.daringgourmet.com

    • 4 oz. American Heritage® Chocolate Block
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 tablespoons American Heritage® Chocolate Finely Grated Drink powder (or finely grated American Heritage Chocolate Block)
    • 1/4 cup unsalted butter, at room temperature
    • 3/4 cup light brown sugar, packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon rum extract
    • 1/2 cup whole milk
    • For the Chocolate Glaze:
    • 1 tablespoon American Heritage® Finely Grated Chocolate Drink powder (or finely grated American Heritage Chocolate Block)
    • 1/4 cup white granulated sugar
    • 1/4 cup water
    Step 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.

    Step 2

    Generously butter a steamed pudding mold.

    Step 3

    In a small bowl, sift the flour, baking powder and salt. Stir in the chocolate powder.

    Step 4

    In a large bowl, cream the butter and sugar for several minutes until light and fluffy.

    Step 5

    Add the eggs, vanilla and rum extracts and beat until thoroughly combined.

    Step 6

    Alternately stir in the flour mixture and the milk, beginning and ending with the flour.

    Step 7

    Melt the chocolate bar chunks (either in a double boiler or microwave).

    Step 8

    Pour the melted chocolate into the batter and stir to combine.

    Step 9

    Spoon the batter into the prepared pudding mold and secure the lid.

    Step 10

    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.
    Place the pudding mold on top of the folded towel, reduce the heat to low, cover the pot, and simmer for 1 1/2 hours.

    Step 11

    Remove the pudding mold from the pot and let it sit for 5 minutes while you prepare the glaze.

    Step 12

    To make the glaze, combine the three ingredients in a small saucepan, bring to a boil and simmer for 5 minutes.

    Invert the pudding onto a wire rack positioned over a cookie sheet.

    Step 13

    While the pudding is still warm, brush the chocolate glaze all over.

    Step 14

    Let the pudding sit for a minute and then carefully transfer it to a serving plate.

    Step 15

    Serve warm with whipped cream, hot fudge sauce, or ice cream.

    To reheat, place the pudding back in the mold, cover, and boil again for a few minutes until heated.

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