Steamed Chocolate Pudding Food

STEAMED CHOCOLATE PUDDING

Steps:

• In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

STEAMED CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. Whip the eggs in a mixer fitted with a whisk attachment ( or using a hand mixer) until light and fluffy. Add the sugar and mix until combined. Add the milk, butter, vanilla, and chocolate and mix until combined. Sift the flour with the salt and baking powder twice. Add to the egg mixture and mix until combined. Pour the batter into the ramekins, filling each about 2/3 full. Cover each cup with foil. Arrange the cups in a hot-water bath and bake until firm on top, 30 to 40 minutes. Remove the cups from the water and remove the foil. Serve warm.

STEAMED CHOCOLATE PUDDING & HARD SAUCE

Steps:

• hard Sauce: Chill and serve on top of steamy pudding.
• Cream butter with sugar and egg.
• Mix all dry ingredients and add to butter mixture.
• Add melted chocolate.
• Pour into greased pudding mold.
• Steam in simmering water for 2 1/2 hours.
• This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.

IRISH STEAMED CHOCOLATE PUDDING

Steps:

• Fill the kettle and set it on to boil.
• Melt the chocolate and butter together; set aside.
• Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
• Beat the egg yolks, gradually adding the remaining sugar.
• Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
• Add the chocolate mix to the yolks, beating until blended.
• Then add the flour, beating on low speed until thoroughly mixed.
• Fold the mixture into the egg whites.
• When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
• If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
• You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
• Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
• Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
• The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
• Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
• You may serve it warm or let it "age" in an airtight container, which will richen the flavor.

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.

STEAMED CHOCOLATE NUT PUDDING

Steps:

• Preheat oven to 375 degrees. Butter a 6-cup mold.
• Combine chocolate and coffee in a saucepan and place over very low heat until the chocolate has melted. Stir and set aside to cool.
• Cream butter and sugar until light. Stir in the chocolate, then beat in the egg yolks, one at a time. Stir in the vanilla and lemon peel.
• Beat egg whites until stiff but not dry and fold half of them into the chocolate mixture.
• Mix flour and nuts together and fold into the chocolate mixture, then fold in remaining egg whites. Pour the batter into the baking dish. Cover the dish with foil.
• Place the baking dish in another larger pan and add enough boiling water to come at least one-third of the way up the sides of the baking dish. Place in the oven and bake 40 to 50 minutes. Unmold and serve either warm or cold with whipped cream.