Steamed Chocolate Pudding & Hard Sauce

The scent of chocolate always takes me back to my grandmother’s kitchen. It wasn’t just any chocolate, though; it was the specific aroma of a steamed chocolate pudding bubbling away on her stovetop. The warmth of the steam, the rich, dark smell mingling with the sweet, boozy notes of the hard sauce she always made to go with it – it was the taste of pure comfort and love on a cold winter night. This pudding wasn’t just dessert; it was a tradition, a hug in a bowl, and a reminder of the simple joys in life.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 8
• Yield: 1 Pudding
• Dietary Type: Not specified

Ingredients

For the Steamed Chocolate Pudding:

• 1/3 cup butter
• 1 cup sugar
• 1 egg, slightly beaten
• 1 1/2 cups milk
• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 3 ounces semisweet chocolate

For the Hard Sauce:

• 2/3 cup butter, softened
• 2 cups icing sugar
• 1 1/2 cups 35% cream
• 1/2 ounce rum or 1/2 ounce cognac (or substitute with 1 teaspoon of vanilla extract)

Equipment Needed

• Large mixing bowls
• Measuring cups and spoons
• Greased pudding mold (or a heat-proof bowl)
• Large casserole dish or pot (large enough to hold the pudding mold)
• Whisk or electric mixer
• Saucepan (for melting chocolate)

Instructions

1. Prepare the Hard Sauce: In a large bowl, cream together the softened butter and icing sugar until light and fluffy. Gradually add the 35% cream, beating until smooth. Stir in the rum or cognac (or vanilla extract, if substituting). Chill the hard sauce in the refrigerator while you prepare the pudding. This allows the flavors to meld and the sauce to thicken.

2. Combine Dry Ingredients: In a separate large mixing bowl, whisk together the flour, baking soda, and baking powder. This ensures even distribution of the leavening agents.

3. Cream Butter and Sugar: In another bowl, cream together the butter and sugar until light and fluffy. This incorporates air and creates a tender crumb.

4. Add Egg: Beat in the slightly beaten egg until well combined. Make sure the egg is fully incorporated for a smooth batter.

5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can result in a tough pudding.

6. Melt Chocolate: Melt the semisweet chocolate in a saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until smooth. Be careful not to burn the chocolate.

7. Incorporate Chocolate: Add the melted chocolate to the pudding batter and stir until evenly distributed.

8. Prepare Pudding Mold: Grease the pudding mold (or heat-proof bowl) thoroughly with butter or cooking spray. This will prevent the pudding from sticking and ensure easy removal after steaming.

9. Fill the Mold: Pour the chocolate pudding batter into the prepared mold.

10. Steam the Pudding: Place the filled pudding mold into a large casserole dish or pot. Add simmering water to the casserole dish, ensuring the water level reaches halfway up the sides of the mold.

11. Cover and Steam: Cover the casserole dish with a lid or tightly with aluminum foil. Steam in a preheated oven at 325°F (160°C) for 2 1/2 hours. The simmering water bath creates a gentle and even cooking environment, resulting in a moist and tender pudding.

12. Check for Doneness: After 2 1/2 hours, check the pudding for doneness. Insert a wooden skewer or toothpick into the center of the pudding. If it comes out clean or with only a few moist crumbs attached, the pudding is done. If it comes out wet, continue steaming for another 15-30 minutes, checking periodically.

13. Cool and Serve: Once the pudding is cooked through, carefully remove the mold from the water bath and let it cool slightly before inverting it onto a serving plate.

14. Serve with Hard Sauce: Serve the warm steamed chocolate pudding immediately with a generous dollop of the chilled hard sauce.

Expert Tips & Tricks

• Ensure even cooking: Maintaining a consistent simmering water temperature is crucial for even cooking. Check the water level periodically and add more hot water as needed.
• Prevent sticking: To further prevent sticking, you can line the bottom of the pudding mold with a circle of parchment paper before greasing it.
• Elevate the flavor: A pinch of salt in the pudding batter enhances the chocolate flavor.
• Make it boozy (safely): If you’re using rum or cognac in the hard sauce, you can also add a tablespoon of the same liquor to the pudding batter for an extra layer of flavor. Be mindful of alcohol content if serving to children.
• Prevent a skin from forming: To prevent a skin from forming on the hard sauce while chilling, press a piece of plastic wrap directly onto the surface.
• Add a flavour burst: Try adding orange zest to the pudding batter, or swap the rum/cognac in the hard sauce for orange liqueur for a Chocolate Orange flavour profile.

Serving & Storage Suggestions

Serve the steamed chocolate pudding warm, straight from the oven, with a generous spoonful of the chilled hard sauce. The contrast of the warm pudding and the cool, creamy sauce is delightful.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steam it again briefly before serving. The hard sauce should also be stored in the refrigerator. It will keep for up to a week. The hard sauce can also be frozen for longer storage; defrost fully in the refrigerator before serving. Freezing the pudding isn’t recommended due to changes in texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	670 kcal	34%
Total Fat	35g	54%
Saturated Fat	22g	110%
Cholesterol	110mg	37%
Sodium	370mg	15%
Total Carbohydrate	75g	25%
Dietary Fiber	2g	8%
Sugars	45g	–
Protein	7g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum for the best texture.
• Dairy-Free: Use a non-dairy milk alternative, such as almond milk or oat milk, in place of the cow’s milk. You can also use a dairy-free butter substitute and a dairy-free cream alternative for the hard sauce, but be aware that this will alter the flavour somewhat.
• Lower Sugar: Reduce the amount of sugar in both the pudding and the hard sauce, or substitute with a sugar alternative like stevia or monk fruit sweetener.
• Flavor Variations: Add a teaspoon of vanilla extract, almond extract, or orange zest to the pudding batter for a different flavor profile. You can also add chopped nuts or dried fruit to the batter.
• Spiced Pudding: Add a teaspoon of cinnamon, nutmeg, or allspice to the dry ingredients for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of chocolate?
A: Yes, you can use milk chocolate or dark chocolate instead of semisweet chocolate, depending on your preference. Just be aware that it will alter the sweetness and intensity of the chocolate flavor.

Q: Can I make this pudding ahead of time?
A: Yes, you can steam the pudding a day or two in advance and store it in the refrigerator. Reheat it gently before serving.

Q: What if I don’t have a pudding mold?
A: You can use any heat-proof bowl that fits inside your casserole dish. Just make sure it’s well-greased to prevent sticking.

Q: Can I bake this pudding instead of steaming it?
A: While this recipe is specifically designed for steaming, you could try baking it in a water bath at a similar temperature. However, the texture may be slightly different. Reduce the cooking time accordingly.

Q: How do I prevent the pudding from becoming soggy?
A: Make sure to check the pudding for doneness with a skewer or toothpick. Overcooking can also lead to a soggy texture.

Final Thoughts

This Steamed Chocolate Pudding with Hard Sauce is more than just a recipe; it’s an invitation to create warm memories and share a little bit of happiness with those you love. Don’t be intimidated by the slightly longer cooking time – the result is well worth the effort. I encourage you to give this recipe a try, experiment with different flavor variations, and most importantly, enjoy the process of creating something delicious and comforting. And please, let me know what you think! What variations did you try? What did your family think? Perhaps serve with a cup of strong black coffee, or a generous glass of sweet sherry! Happy baking!