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Steamed Chocolate Pudding

Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.

6-8 ServingsPrep: 15 min. Cook: 2 hours + cooling

Ingredients

2 tablespoons butter, softened
1 cup sugar
1 egg
2 ounces unsweetened chocolate, melted and cooled
1-3/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 cup milk
VANILLA SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
Dash ground nutmeg

Directions

In a large bowl, beat butter and sugar until crumbly. Beat in egg.
Stir in chocolate. Combine the flour, salt, cream of tartar and
baking soda; gradually add to creamed mixture alternately with milk,
beating well just until combined.
Pour into a well-greased 7-cup pudding mold; cover. Place mold on a
rack in a deep kettle; add 1 in. of hot water to pan. Bring to a

2 of 2

Steamed Chocolate Pudding (continued)

Directions (continued)

gentle boil; cover and steam for 2 to 2-1/4 hours or until top
springs back when lightly touched, adding water as needed.
Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a
small saucepan, combine the sugar, cornstarch and salt. Stir in
water until smooth. Bring to a boil; cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in the butter, vanilla
and nutmeg.
Unmold pudding onto a serving plate; cut into wedges. Serve warm with
sauce. Yield: 6-8 servings (1-1/2 cups sauce).

Nutrition Facts: 1 serving (1 each) equals 347 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 435 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.