English-Style Chocolate Pudding

Name: English-Style Chocolate Pudding
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1/4 cup coffee (liquid); 1/4 cup butter, unsalted; 60 g unsweetened (dark) chocolate; 1 eggs size large; 1/4 cup brown sugar; 2 tbsp orange; 1/2 cup white flour (all purpose); 3/4 tsp baking powder; 3/4 tsp ground ginger; 1/2 tsp ground cinnamon; 1/8 tsp ground pepper; 1/2 tsp vanilla extract; 190 mL

6 Reviews

80% would make this recipe again

A spicy chocolate pudding, steamed then served with a light crème anglaise.

Steamed pudding, with its almost infinite variations, is a fundamental component of British cuisine. This chocolate version was one of my English Grandma's favourite dessert.

Preparation : 15 min Cooking : 1 h 30 min Cooking Dish : 0,75 litre volume mould

270 calories/serving

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Ingredients

1/4 cup	coffee (liquid)	65 mL
1/4 cup	butter, unsalted	60 g
60 g	unsweetened (dark) chocolate
1	eggs size large
1/4 cup	brown sugar	50 g
2 tbsp	orange juice, freshly squeezed	1/4 orange
1/2 cup	white flour (all purpose)	65 g
3/4 tsp	baking powder	2 g
3/4 tsp	ground ginger	2 g
1/2 tsp	ground cinnamon	2 g
1/8 tsp	ground pepper	0.4 g
1/2 tsp	vanilla extract	2.5 mL
190 mL	"Crème Anglaise"	0 cup(s)

Before you start

If a traditional steamed-pudding mould with a lid is not available, it may be replaced by any earthenware mould or kitchen bowl covered with a sheet of greased aluminum foil and secured with a string.

A food processor or a mixer will make things easier for this recipe.

Method

Generously butter a steamed-pudding mould. Prepare the coffee, then let it cool down.
Fill a large pot with water. The pot must be large enough to hold the mould and contain enough water to reach halfway up the sides of the mould. Heat up the water.
Coarsely chop the chocolate, then put it in microwave-safe bowl with the butter. Heat using 50 % power, just enough to melt the chocolate. Mix well, then let it cool down a few minutes.
In another bowl, beat the eggs and brown sugar together using a mixer until a smooth consistency is obtained. Blend the 2 mixtures together using a wooden spoon. Pour in the orange juice.
Mix the flour, baking powder, and spices in a third bowl. Sift this mixture over the egg-chocolate mixture, then blend well using a wooden spoon. Pour in the coffee (cold) and the vanilla. Mix well, then transfer to the greased mould. Cover.
Put the mould into the pot with the hot water. Cover the pot, bring the water to a boil, then reduce the heat to a gentle simmer. Cook 1½ hrs, making sure that the water level is maintained throughout the cooking. Take the mould out of the pot, let the pudding cool down a few minutes, then turn it out upside-down onto a serving plate.
Serve warm or luke-warm, with a light crème anglaise on the side.

Remarks

This pudding may be kept in the refrigerator up to 7 days, then reheated either whole in a bain-marie, or as individual servings using a microwave.

Nutrition Facts Table

per 1 serving (60g)

Amount

% Daily Value

Calories

270

Fat

16 g

25 %

Saturated 9.9 g
+ Trans 0.5 g

52 %

Cholesterol

90 mg

Sodium

60 mg

2 %

Carbohydrate

26 g

9 %

Fibre

1 g

5 %

Sugars

16 g

Net Carbs

25 g

Protein

4 g

Vitamin A

14 %

Vitamin C

5 %

Calcium

8 %

Iron

12 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	0	serving
Grain Products :	½	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	0	serving

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Claims

This recipe is :

Good source of :: Folacin, Selenium
Source of :: Calcium, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Low :: Sodium

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