Steamed Chocolate Pudding
- 1 1/3 cup unbleached, all-purpose flour*
- 1/4 cup Dutch-process cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/4 cup Dixie Crystals Light Brown Sugar, packed
- 3 eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch cayenne pepper
- 1/2 cup mini chocolate chips
- 12 ounces bittersweet or semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 1/4 cup heavy cream
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Place a steamer basket in bottom of a large pot that can hold pudding tin. Fill with water enough to come halfway up sides of tin. Bring to a boil, then reduce heat to a medium boil.
- Meanwhile, grease a 7-8 cup pudding tin and inside lid. Cut a square of parchment to fit under lid with edges hanging out. Grease one side of parchment.
- Whisk flour, cocoa, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars until creamy and well-combined.
- Beat in eggs, one at a time, scraping down bottom and sides of bowl as needed. Add sour cream. In a small bowl, stir together vanilla extract with espresso powder, cinnamon, nutmeg, and cayenne. Add to mixing bowl and beat with sour cream. On low speed, mix in flour/cocoa. Fold in chocolate chips.
- Spoon evenly into prepared tin, smooth top. Place parchment, greased side down, on top, then cover with lid and seal. Use oven mitts to carefully lower tin into boiling water, resting in steamer basket. Place lid on pot. Cook in water at a medium to medium-low boil for 1 1/2 to 2 hours. The pudding is forgiving and won’t overcook in this time. Add hot water as needed to keep at least halfway up the mold.
- Keep another small pan of water at a simmer for refilling the cooking water so as not to lower the temperature too much.
- Remove from water (do not use handle on top), and let rest, covered for 5 minutes. Remove lid and test with a cake tester. If batter is still wet, cover and return to water bath to continue cooking.
- While pudding rests, make chocolate sauce. Chop chocolate and place in a bowl. Add corn syrup, vanilla, and salt. Heat cream in a small saucepan until it comes to barest simmer. Pour over chocolate. Let sit for 5 minutes, then stir gently until smooth. If sauce looks grainy, whisk in cold cream by tablespoon until smooth again.
- Take lid off pudding and invert onto a rimmed cake plate. Tap top with a wooden spoon until you hear cake dislodge from tin. Lift tin off of pudding. Pour warm sauce over top, passing extra for serving.
- Sauce may be made a day ahead and gently reheated.
- You’ll need a pudding tin with a lid for this recipe. Check eBay to find fun, vintage tins from Europe.
- Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.