I wanted a chocolate steamed pudding. Moist, intensely chocolate, with chocolate chunks in it, but not too sweet. Sort of like a half-sweet brownie was the sweet I wanted. I searched recipes, looking for the “perfect” recipe for what I wanted, after all, it couldn’t be THAT unusual, right?
I couldn’t find a true steamed pudding recipe for a richly chocolate pudding. I wanted some serious chocolate here…so chocolatey that it makes your mind dissolve like a puddle of warm, gooey chocolate. As big of a chocolate-aholic as I am, my better half is even more crazy about the rich, creamy flavor of chocolate, and he doesn’t buy it no matter how many times that I tell him that only women are supposed to be like that about chocolate.
So now it was up to me to doctor a recipe into something delicious. This is what went into my steamed pudding mold and is currently steaming happily away. Hopefully, it will be delicious and properly dense and intense chocolate. I’ll let you know what my taste test tells me.
Steamed Chocolate Pudding
- 2 oz. unsweetened baking chocolate
- 1/2 c. margarine
1 c. self rising flour
3 tbsp Hershey’s Special Dark cocoa powder
- 3/4 c. semi sweet chocolate chips
½ tsp vanilla
1/2 c. packed brown sugar
- 1/4 c. sugar
3/4 c. milk
Melt the chocolate and margarine together in a microwave, about 45-55 seconds. Chocolate will still be in a solid lump, but margarine will be completely melted and rather warm. Stir mixture until smooth and the chocolate is completely melted. Set aside.
Mix flour, sugars, cocoa and chocolate chips together in mixing bowl. Add eggs, milk, and chocolate mixture to flour mixture. Stir until combined. Pour in 1 quart steam pudding mold that has been well greased and floured (or do like I do and use Baker’s Joy-the best invention since we got a stove!)
Remember that pasta pot you got with the strainer insert that you NEVER use? That makes an EXCELLENT pudding steamer! Fill the pot to just even with the bottom of the insert, place filled steam pudding mold inside of it, put the lid on and set it over high heat. Don’t start counting time until the water is boiling because it is the steam from the boiling water that provides the heat for cooking a steamed pudding.