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    Home » Recipes » Dessert » Pudding

    Very Chocolate Pudding

    Published by Melissa on April 27, 2010 | Updated June 15, 2022 | 77 Comments

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    The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

    The two basic types of British puddings are a suet crust pudding with a filling or a suet sponge pudding. Examples of a pudding with a crust are a steak and kidney pudding or a Sussex pond pudding and examples of the sponge pudding are spotted dick, Christmas pudding and college pudding.

    Well, I wasn’t very daring this month and you won’t find any suet in this post. In case you’re wondering, suet is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body. Did I hear you say Ewwwwwww. No, that was probably me. I told you, I wasn’t very daring this month.

    Luckily we were allowed to use substitutes for the suet in our British puddings and even better, we were allowed to make a savory or a sweet version. If you’ve visited my blog much you’ll know that, of course, I picked the sweet version.

    I picked a rich, fudgey, lick-your-plate-clean, Very Chocolate Pudding from the very British Pudding Club website made with butter. They recommended serving it with a sauce and I thought since there was so much chocolate going on that a Creme Anglaise sauce would be perfect and it was.

    I added the strawberry just for the picture, but after I had a bite of strawberry and a bite of Chocolate Pudding with Creme Anglaise sauce all at the same time, I decided it was a fabulous combination and diced up some strawberries to serve with the pudding.

    Image

    This pudding reminded me of molten lava cakes that are so popular now, only without a liquid chocolate center. It had a very soft almost gooey texture in the middle – perhaps I should have steamed it longer, but it set up more after it cooled and everyone loved it. Did I mention I licked my plate clean.

    Featured Image for post Daring Bakers’ Very Chocolate Pudding
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    Steamed British Chocolate Pudding

    Prep Time20 mins
    Cook Time1 hr 30 mins
    Servings: 6
    Calories: 2026kcal
    Author: Barbara Bakes
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    Ingredients

    • ½ cup unsalted butter softened
    • ½ cup granulated sugar
    • 1 cup all purpose flour
    • ¼ cup cocoa
    • 1 ¼ teaspoons baking powder
    • ¼ teaspoon salt
    • 2 eggs beaten
    • ⅓ cup chocolate chips

    Instructions

    • Cream the butter and sugar together until light and fluffy. Sift the flour and cocoa together and add to the creamed mixture with the egg, a little at a time, beating well between each addition. Finally, stir in half the chocolate chips. Place the remaining chocolate chips in a greased 1.5 quart pudding bowl before adding the mixture. Steam for 1 ½ hours. Turn out and serve with, inevitably, Chocolate Sauce. Custard or Extra Thick are also wonderful with this pudding.
    • I followed the recipe for Creme Anglaise on Cafe Lynnylu, except I substituted vanilla bean paste.
    • Visit the Daring Kitchen Recipe Achieve for the recipes and (tips on steaming) and the Daring Bakers Blogroll to see the wide variety of British Puddings other Daring Bakers created. Thanks Esther for helping take me out of my comfort zone and learning to bake with steam.

    Notes

    Steamed puddings are generally steamed in a pudding bowl which is covered with waxed paper and foil and tied with kitchen string. The pudding is lowered into simmering water which should come halfway up the sides of the bowl. The bowl sits on a trivet, scrunched foil or even a folded tea towel in the pot so it does not come into contact with the direct heat. The pot is covered with the lid and the pudding allowed to steam as required. Do not let the pot boil dry. You can also steam in a crockpot or a steamer.

    Nutrition

    Serving: 6g | Calories: 2026kcal | Carbohydrates: 235g | Protein: 29g | Fat: 116g | Saturated Fat: 70g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 583mg | Sodium: 1271mg | Potassium: 612mg | Fiber: 11g | Sugar: 123g | Vitamin A: 3312IU | Calcium: 418mg | Iron: 11mg

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Barbara Bakes

      April 27, 2010 at 8:28 pm

      Anonymous – there are some great tips on steaming on the Daring Kitchen website.

      Reply
    2. Chow and Chatter

      April 27, 2010 at 8:27 pm

      oh wow love this I need to try a steamed pudding and I am proud of you as a Brit

      Reply
    3. tspegar

      April 27, 2010 at 8:15 pm

      Gorgeous! That looks incredible! I am bookmarking this to make my Dad for Father's Day… he'll just love it!

      Reply
    4. Michelle

      April 27, 2010 at 8:08 pm

      OH my goodness! Does this look luscious or what!

      Reply
    5. Laura

      April 27, 2010 at 8:05 pm

      Yummmm!! I am with you about the suet–I also went for the chocolate pudding. Love the idea of serving it with the creme anglaise and strawberries.

      Reply
    6. Denise@There's a Newf in My Soup!

      April 27, 2010 at 7:49 pm

      Barbara – Your pudding does look gooey-licious. I was surprised when my butcher did have suet, so I decided to be daring and actually use it. It really surprised me how clean and lovely it looked after rendering and straining, and NO meat smell! With that said, I think butter would have worked fine for the sponge version. Beautiful job!

      Reply
    7. Anonymous

      April 27, 2010 at 7:36 pm

      So, uh, exactly how do you cook/steam this?

      Reply
    8. Jill

      April 27, 2010 at 6:48 pm

      That looks so good! I wish I had tried a chocolate version instead of sitting this month out.

      Reply
    9. innBrooklyn

      April 27, 2010 at 5:39 pm

      looks delicious, and if it reminds you of molten chocolate cakes it must be super tasty too. love the serving w/ creme anglaise and strawberry!

      Reply
    10. Mamatkamal

      April 27, 2010 at 5:22 pm

      wowww ! What a lovely combination: strawberries , chocolate and custard! Your pudding looks just perfect, THE BEST.
      Cheers

      Reply
    11. teresa

      April 27, 2010 at 4:33 pm

      i've never had anything like that, it looks fabulous!

      Reply
    12. sunita

      April 27, 2010 at 4:33 pm

      Barbara, I'm drooling over your pudding; it's utterly chocolicious 🙂

      Reply
    13. Megan

      April 27, 2010 at 4:32 pm

      that would be suet, not suit. 🙂

      Reply
    14. Megan

      April 27, 2010 at 4:31 pm

      You are brilliant! This I would have made but the suit scared me away and I didn't do any investigating. Job very well done. I might have to try this someday! I love lava cakes!

      Reply
    15. Bonnie

      April 27, 2010 at 4:16 pm

      I'm with you on the suet (the only thing I use it for is the bird feeder). Wow, that chocolate pudding cake looks so good.

      Reply
    16. Jeanne

      April 27, 2010 at 3:40 pm

      Yum! Chocolate is always a good choice, especially with Creme Anglaise and strawberries!

      Reply
    17. The Betz Family

      April 27, 2010 at 3:35 pm

      Mmmmmm, yummy chocolate! Great job on the challenge.

      Reply
    18. Stephanie @ Per l'Amore del Cibo

      April 27, 2010 at 3:17 pm

      W-O-W. I opted not to use suet too, but I tried to stick with traditional in every other way. Regardless, the results were amazing. Not as amazing as yours, though.

      Reply
    19. Deeba PAB

      April 27, 2010 at 1:58 pm

      Oh this is wonderful and so decadent Barbara. I want to make it all over again. What a super combination. We're done with strawberries here, but I think cherries might work too. I would have licked my plate too! Nom nom nom!!

      Reply
    20. Lorraine @ Not Quite Nigella

      April 27, 2010 at 1:32 pm

      Fantastic job mum and I like how you picked a recipe from the British Supper Club so you were definitely sticking with the theme! 😀 xxx

      Reply
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