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Steamed Chocolate Pudding

 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 McCormick® Pure 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

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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).
Nutritional 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.