Just get chocolate pudding cups out of your mind right now when you think "Steamed Chocolate Pudding." Steamed puddings are actually easy to whip up cakes that are cooked in a pan with boiling water and steam!
*this recipe was developed for my friends at Imperial Sugar.
Steamed puddings are a traditional dessert served in England at Christmastime, but they're also made year-round. Because of the cooking method, they're a treat to make in cooler weather while the cake steams away on the stove for an hour or two.
First off, you'll need a pudding mold or pudding tin. I found lots of darling vintage European pudding tins on eBay! Usually, the sides are straight, and the top is decorative. Be sure to look for one with a locking lid. This is important for steaming.
For this recipe, you'll want one that has a 7-8 cup capacity.
Ingredients for the pudding are similar to those in a regular layer or Bundt cake. Sugar (I love Imperial Sugar or Dixie Crystals), flour, butter, cocoa powder, eggs...you know the drill. I'm also using sour cream and warm spices to make things interesting.
Just like with all cakes, you'll grease the pan. In this case, you'll grease the lid, too, and a square of parchment paper. Whip up the cake and spoon it into the tin. It'll come up a little less than halfway up the tin.
Place the parchment paper on top, then the lid, and seal. Gently place into a large pan of boiling water into which a steamer basket has been placed. Place the lid on the pot and let the steam work its magic.
The boiling water should always come at least halfway up the sides of the tin. Keep a separate pan of water heating on the stove to refill.
Once the pudding is done, make a quick but luscious glaze. (It's really a ganache glaze!) I love a ganache-frosted dessert.
Unmold the pudding and spoon glaze over the top while the pudding is warm. Serve with more of the chocolate ganache glaze on the side.
I'm sharing the full recipe for making Steamed Chocolate Pudding over on Imperial Sugar today!
Grab the recipe, snag a cute pudding tin, and make one while the temps are cooler!