Steamed chocolate pudding

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I have always wanted to make Steamed Pudding, but I find tying and pleating the aluminium cover a bit of a chore.  So when I found a non-stick pudding basin with a lid, here in KL, I was so happy I had to buy the thing.


In case any of you wants to make this recipe using the usual pudding basin, without any lid :


you can read here for instructions on how to do it.  So here is the recipe for the Steamed Chocolate Pudding I made.


180 gm butter
1 cup brown sugar 
4 large eggs
1 tablespoon vanilla extract 
2 and 1/4 cup of all-purpose flour 
2 teaspoon baking powder
1 cup of cocoa powder
a pinch of salt
1/2 cup of full cream milk 
200 gms of dark chocolate, melted and at room temperature

Butter the pudding basin and under the lid.  There’s no need to flour it.  Get ready a big pot which you can fit the pudding basin in.  Put a small saucer, inverted in the big pot.  The pudding basin will seat on the saucer.

To make the pudding, mix together the flour, baking powder and cocoa powder, sift.  Beat the butter and sugar till light and fluffy, about 5 minutes on medium speed.  Then add the eggs one by one, followed by vanilla.  Next mix in the flour mixture, alternating with the milk.  Lastly add the melted chocolate.  Continue to mix till everything is well combined.  If you find the batter to be thick, you can add in a bit more milk.

Pour into the greased pudding basin, cover with lid.


Place on the saucer in the big pot.  Pour in boiling water halfway up the basin.  Make sure the water doesn’t dry and keep adding water along the way.  You can cover the big pot with its lid.


Close to 2 hours, use a kitchen towel to grip the handle of the basin, remove from the big pot.  Open the lid and insert a satay stick to check if the pudding is ready. Once ready, it should look like this (sorry, mine was a bit squashed in the center).  It will rise and dome a bit, so you need to cut off the dome part before inverting it onto a plate.


While the pudding is steaming away, you can prepare the ganache.    You may only need half of the ganache recipe to drizzle on top of the pudding ( about 100 ml of whipping cream).  So that’s it, not complicated at all.   I guess its similar to making our Kek Kukus.  The recipe above, I think, can be baked also, but I haven’t tried it.  The difference, by steaming, the pudding/ cake turns out to be really moist.  But a bit compact ie. not so fluffy.


Nevertheless, it was delicious.  Hope you’ll try it.  Cheers.