Decadent Steamed Chocolate Pudding
Dear Readers,
I hope that you are all having a winter full of snow (for skiing) and ice (for skating). If so (or even if you are sending these cold months on a couch with a good book), there is nothing better than a steamed pudding for a special winter dessert. This recipe is for a chocolate steamed pudding, and it is rich and moist and super easy to make -- as long as you have a steamed pudding mold (pictured below) and a pressure cooker. Of course, I made a few changes to the recipe to make it high in Omega-3s, but I promise that you won't know the difference. Happy Winter and be well,
Susie
Servings: 6-8
Ingredients
- 1 cup (6oz/170g) dark brown sugar
- 4 tablespoons (2oz/57g) butter (softened) (A high Omega-3 butter, of course, such as Kerry Butter from Ireland)
- 2 large eggs (at room temperature). (High Omega-3 eggs of course!)
- ⅔ cup (4oz/115g) bittersweet chocolate (melted)
- ½ cup (4floz/115ml) whole milk (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup (5oz/142g) -- minus 3 Tablespoons -- all-purpose flour
- 3 Tablespoons ground flaxseed (In other words, I substituted 3 TBS flax meal for 3 TBS flour in this recipe)
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
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Generously butter a 1-litre pudding bowl or round bowl and set it aside.
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Fill a pressure cooker large enough to hold the pudding mold with 2 inches (5cm) of water and place it on your stove over medium-low heat.
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In a large bowl, beat the brown sugar and butter together, and then add the eggs and beat until fully mixed.
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Pour in the melted chocolate, milk, and vanilla extract and beat until combined.
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Sift the flour, flaxseed meal, cocoa powder, baking powder, and salt over the egg mixture and fold in until thoroughly combined.
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Pour the batter into your pudding mold and close the lid. Place in the pressure cooker and set to high.
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Once the gauge reaches the highest setting, turn the heat down to maintain temperature and steam for 23 minutes.
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Once the pudding is firm in the middle, remove from the pot and let sit for 10 minutes before unmolding onto a serving plate.
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Serve warm, drizzled with a chocolate sauce and with a side of vanilla ice cream or whipped cream.
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Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave or place back in the pudding mold and steam for a few minutes
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