Hi Bold Bakers! My homemade steamed chocolate pudding is dense, rich, and perfect for feeding the whole family — especially if your family is filled with chocolate lovers! Already have an account? This dense steamed chocolate pudding cake is made just like they make them in Ireland and England. If you’ve never made a traditional English-style pudding, be sure to check out my How To Steam Pudding guide! I walk you through all of the steps and the special equipment necessary. I love to top this chocolate pudding with a drizzle of homemade chocolate ganache and serve it with a side of vanilla ice cream or whipped cream. I am a sucker for steamed pudding; once you try one, you may never go back to oven-baked cakes! Be sure to try my Steamed Sticky Toffee Pudding, Homemade Steamed Gingerbread Pudding, and my Classic Steamed Treacle Pudding.
What Is Steamed Chocolate Pudding?
Steamed chocolate pudding is essentially cake batter that is steamed instead of baked in an oven. It isn’t a pudding, but rather, an incredibly moist cake. You will need some special equipment, which I’ll talk about more below, but basically, instead of using the dry heat of an oven, the steam cooks the batter, ensuring a fool-proof, moist-every-time cake. You do have to check on the water levels a few times, but it’s actually very low maintenance to make!
What You Need To Make Steamed Chocolate Pudding
Measuring cups and spoons 1-liter pudding basin Steamer basket Large stockpot Mixing bowls Parchment paper Foil
How To Make Steamed Chocolate Pudding
Steamed pudding does take a bit to make, around an hour and a half of cooking time, but the process is so easy, and you just have to check up on the water levels here and there. Be sure to check out my How to Steam a Christmas Pudding if you have any questions! Here is how you make steamed chocolate pudding (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Steamed Chocolate Pudding
Always be sure to check your water level while steaming the pudding before it evaporates. Keep a kettle of warm water nearby to top it off. Allow your ingredients to come to room temperature for the most even mixing. This dessert is all about chocolate, so I would use the best quality chocolate and cocoa powder you can find! I like to use 70% bittersweet chocolate. Try serving this with my homemade ice cream or gelato! You can also top it with my spiced rum caramel sauce or salted caramel sauce instead of the chocolate ganache. Macerated strawberries or raspberries are always delicious with chocolate and can add a nice bright note to this dessert. To macerate, mix 4 cups (20oz/568g) of berries (sliced if using strawberries) with ½ cup (4oz/115g) of granulated sugar. Let sit on the counter for about 40 minutes, stirring occasionally. Be sure to check out my How to Steam a Christmas Pudding, where I break down the steps even further on how to steam a pudding.
How Do You Store Steamed Chocolate Pudding?
You can store any leftover steamed chocolate pudding in an airtight container at room temperature for up to 3 days. Reheat it in the microwave or place it back in the pudding mold and steam for a few minutes to make it nice and warm!
Make More Cake & Puddings!
Pound Cake With Sprinkles South African Malva Pudding Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache Marmalade Pudding Steamed Sticky Toffee Pudding Traditional English Toffee Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
