Steamed Chocolate Gingerbread Pudding Food

STEAMED CHOCOLATE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
• Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.
• For the chocolate terrine:
• Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.

HOMEMADE STEAMED GINGERBREAD PUDDING RECIPE

Steps:

• Butter a 1.2-litre pudding basin. Set aside.
• Sieve the flour, sugar, baking powder, baking soda, and salt into a large bowl.
• Add the fresh breadcrumbs, ginger, cinnamon, and allspice and stir everything together.
• Wrap the end of the frozen butter in the butter wrapper and, holding it by the paper end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed.
• Mix in the fresh ginger, eggs, treacle and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment.
• Seal the pudding basin with a layer of foil, sealed tightly around the basin, and tie with string. Set on top of the trivet, cover with a lid, and steam for roughly 2hrs 30 minutes, topping up with water so it doesn't boil dry. check out my post about 'how to steam pudding' for more detailed, step by step instruction
• Once cooked, gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the Spiced Rum Caramel Sauce and serve hot with thick cream or vanilla ice cream.

MARY BERRY'S CHOCOLATE STEAMED PUDDING WITH CHOCOLATE SAUCE

Steps:

• 1. Grease it with baking spread, then cut a small square of baking paper (about the size of the base of the bowl), grease it and place in the base of the basin, pressing it into the corners. 2. Measure all the pudding ingredients into a mixing bowl. Whisk with an electric hand whisk until well blended, light and fluffy. Spoon the mixture into the basin and level the top. 3. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges, then tie with string to seal. 4. Put a small plate or a trivet in the base of a deep saucepan. Place the basin on top and pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to the boil, then reduce the heat and simmer very gently for 1½-1¾ hours until firm to touch on top when gently pressed. 5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted. 6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Serve the remaining sauce in a jug.

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE

Steps:

• First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
• Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
• Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
• Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
• Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

CHOCOLATE & MARMALADE STEAMED PUDDING WITH MARMALADE CREAM

Steps:

• Butter a 1.2-litre pudding basin and put a circle of buttered baking parchment in the base.
• Sift together the cocoa, flour, bicarb, baking powder and a pinch of salt. Beat the butter and sugar together in an electric mixer until pale and fluffy, then add the orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Stir in the marmalade. Fold in the sifted ingredients followed by the dark chocolate chunks. Scrape the batter into the prepared pudding basin.
• Put a piece of baking parchment on top of a sheet of foil (both should be large enough to cover the basin and overhang the edges). Fold a pleat along the middle, then place this, parchment side down, onto the pudding. The pleat should run across the centre. Tie to the basin firmly with string, using it to make a handle. Trim off the excess parchment and foil.
• Put the pudding in a large saucepan on a trivet or upturned saucer. Add enough boiling water to come one-third of the way up the sides of the basin. Bring the water to the boil, turn down to a simmer, cover the pan and steam the pudding for 2 hrs-2 hrs 15 mins. Keep topping up with hot water.
• Lift the pudding out of the pan, leave to sit for 10 mins, then run a knife between the basin and the edge of the pudding. Invert onto a plate - the pudding should slide out. Remove the parchment.
• Whip the cream and icing sugar to soft peaks, then stir in the marmalade. Serve the pudding with a dollop of the cream and some marmalade on top.

CHOC CHIP & BANANA PUDDING W/GLOSSY CHOC SAUCE (STEAMED)

Steps:

• Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
• Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
• Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
• Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
• Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
• While the pudding steam cooks, prepare the glossy choc sauce as follows:.
• Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
• Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
• When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
• Serve warm w/the sauce ladled over ea individual serving.
• NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!