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Chocolate Steamed Pudding
Indulge in a rich and decadent dessert with this steamed chocolate pudding recipe, featuring Vinofood's Mandarin, Chilli & Shiraz Chocolate Sauce. Made with butter, sugar, almond meal, cocoa powder, and flour, these moist puddings are topped with flaked chocolate and an extra drizzle of chocolate sauce for the ultimate indulgence. Perfect for a special occasion or a sweet treat any day of the week, this recipe is sure to become a favourite.
Prep time 10 min. Cooking time 30 min. Serves 6
Ingredients
- 100g salted butter, room temperature.
- ½ cup castor sugar
- 2 tsp vanilla essence
- 2 eggs, room temperature
- 190ml full cream milk
- ½ cup almond meal, loosely packed
- 3 rounded tbsp Dutch processed cocoa powder, sifted
- 1 cup self raising flour, loosely packed, sifted
- 6 heaped tsp Vinofood Mandarin, Chilli & Shiraz Chocolate Sauce, extra for topping 30g chocolate, flaked
Method
- Boil a large pot of water with a flat steamer inserted and a lid.
- Grease dariole pudding moulds with butter. In a large bowl use electric beaters to cream the butter with sugar and vanilla essence until light and fluffy.
- Add eggs one at a time and beat until well combined.
- Pour in the milk, almond meal and cocoa then beat until well combined.
- Fold in the flour gently until just combined.
- Spoon in a heaped teaspoon of Mandarin, Chilli & Shiraz Chocolate Sauce in the bottom of each mould.
- Tip the batter into the moulds until ¾ full. Once the water has boiled place 3 moulds onto the steamer and put on the lid.
- Steam for 15 minutes or until the puddings have risen and they pass the skewer test.
- Hold the hot moulds with a tea towel and tip them upside down onto individual plates.
- Steam the other 3 puddings.
- Top the puddings with extra chocolate sauce and sprinkle with flaked chocolate.
Tips
- - Use a lid without a steam hole and 150ml dariole pudding moulds.
- - If the chocolate sauce is very thick then heat it in the microwave for 10 seconds first.
- - Scrape a skewer around the edges of the mould to loosen the puddings if they are stuck.
