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Steamed British Chocolate Pudding

Prep Time20 minutes
Cook Time1 hour 30 minutes
Servings: 6
Calories: 2026kcal
Author: Barbara Bakes


  • 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
  • cup chocolate chips


  • 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.


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.


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