The Pudding Club's Steamed Chocolate Pudding Recipe
Sheer indulgence for chocolate lovers - a moist dark chocolate sponge topped with it's own delicious nutty fudge sauce.
Butter a 1.7 litre pudding basin.
To prepare the topping, put the chocolate pieces into a heat proof bowl set over a pan of gently simmering water - the bottom of the bowl should not touch the water or become too hot.
Warm the chocolate, stirring frequently and gently with a rubber spatula, when melted remove from the heat and stir in the sugar, cream and nuts.
Spoon the mixture into the bottom of the pudding basin.
For the sponge, beat the butter and brown sugar together in a bowl until light and fluffy.
Gradually add the eggs, beating all the time. Sift the flour and cocoa powder together over the mixture and fold in carefully.
Turn the sponge mixture into the basin.
Cover the top of the basin with a double thickness of greaseproof paper, making a pleat in the middle to allow for expansion.
Secure under the rim with string.
Place the pudding basin into a steamer or stand on a trivet in a saucepan containing enough water to come about halfway up the side.
Cover tightly and steam for 1 1/2 hours, topping up with more boiling water if necessary.
Turn the pudding out onto a warmed plate and serve with chocolate sauce (see recipe) or pouring cream.
Serves: 4-6 people
- Ease of preparation: Medium
- Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
- Total time: 1 hour 50 minutes
- 120g Butter - plus extra to grease
- 120g Soft Brown Sugar
- 2 Eggs - beaten
- 90g Self Raising Flour
- 2 heaped tbsp Cocoa Powder
- For the Fudge Nut Chocolate Topping:
- 180g Dark Chocolate - in pieces
- 1 tbsp Caster Sugar
- 5 tbsp Single Cream
- 60g mixed Nuts - toasted and roughly chopped.
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What people are saying
Having experience of the Pudding club in UK I was attracted to this. Made it for the first time and it was devoured in no time, our guests just loved it. So chocolaty, moist mmm delicious!
Mark, Greece said on 10/11/2015