Steamed Chocolate Pudding Recipe

5 2 1
Steamed Chocolate Pudding Recipe
Steamed Chocolate Pudding Recipe photo by Taste of Home
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Steamed Chocolate Pudding Recipe

Read Reviews
5 2 1
Publisher Photo
Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Steamed Chocolate Pudding in Taste of Home December/January 2007, p8

Nutritional Facts

1 each: 347 calories, 10g fat (6g saturated fat), 46mg cholesterol, 435mg sodium, 62g carbohydrate (38g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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 gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed.
  3. 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.
  4. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. Yield: 6-8 servings (1-1/2 cups sauce).
Originally published as Steamed Chocolate Pudding in Taste of Home December/January 2007, p8

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MY REVIEW
cd5891 User ID: 1496575 161553
Reviewed Sep. 10, 2009

"I would like to know how much chocolate to use. It is not noted in the recipe."

MY REVIEW
nott818 User ID: 1584703 145986
Reviewed Jul. 22, 2008

"What is a pudding mold? Is there an alternative way to prepare this, because I am a chocoholic and it sounds amazing."

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