Steamed Chocolate Pudding
This post may contain affiliate links. See my disclosure policy.
Chocolate lovers, you’ve come to the right place! Here is something extra special. 18th century chocolate meets 17th century pudding. This decadent chocolate steamed pudding recipe celebrates the rich heritage of a beloved and traditional dessert originating in England in the 17th century and brought to colonial America!
It was my mom who introduced me to steamed puddings. It’s always been the tradition in my family for my mom to make a steamed pudding every year for Christmas and New Year’s (two different kinds and both equally amazing). She’s been making them since I was a little girl and it’s something we all look forward to every year.
Steamed puddings have been a long-held Christmas tradition in England since the 17th century and this tradition was continued by the early American settlers. The most common is plum or fig pudding, made in a special steamed pudding mold of various shapes and sizes. (Think lyrics from “We Wish You a Merry Christmas”: “Oh, bring us a figgy pudding, oh bring us a figgy pudding…”) If you’ve always wondered what on earth a “figgy pudding” is, now you know! The method for making it is similar to this chocolate pudding only the ingredients (including chopped figs) are different. Steamed puddings have traditionally been made using flour, breadcrumbs, or torn up pieces of bread.
Here is a very traditional Christmas pudding (aka, Figgy Pudding), often garnished with a sprig of holly. Traditionally pumped so full of brandy as a preservative, and for flavor, that the pudding would virtually last years! It is then lit on fire just before serving.
Despite their popularity for so many centuries, it’s unfortunate that, though common in the colonial days of our country, they are relatively unknown today. Yet another tradition that’s sadly been lost. I have yet to meet someone here outside my own family who has ever tried one, and most people have never heard even of them. The only “pudding” widely known today is the custard/mousse kind. So I developed this recipe in celebration of a rich heritage of steamed puddings and at the time I developed it, back in 2013, I partnered with American Heritage chocolate to make this pudding, which is what you see in the pictures.
Whatever brand of chocolate you go with be sure to select a good one. One that you enjoy enjoy eating out of the box. You’ll be well rewarded.
Steamed Chocolate Pudding Recipe
Let’s get started!
It’s going to take a long time for the water to heat to a boil, so start heating it now in a large stock pot.
Sift the flour, baking powder and salt in a small bowl and stir in the American Heritage Chocolate Drink powder (or regular any other good quality cocoa powder).
Cream the butter and sugar for several minutes until light and fluffy.
Add the eggs, vanilla and rum extracts and beat until thoroughly combined.
Alternately stir in the flour and the milk, beginning and ending with the flour.
Pour the melted chocolate into the pudding batter.
Ooooh, look at those luscious chocolatey swirls….
Now it’s time to put the batter in the pudding mold. (I know, that’s all there’s to it! So easy, right?)
You’ll need a steamed pudding mold for this recipe. I use a pudding mold that I bought in Germany before I moved to the U.S. It holds about 1 1/2 quarts (whatever you get doesn’t have to be exact). It’s aluminum, which is preferable when it comes to anything baking-related, including this steamed pudding. Take good care of it and it will last you forever. (And I’m going to be posting more fabulous steamed pudding recipes, so you’ll make good use of it!)
Generously butter the pudding mold. Spoon the batter into the mold. Secure the lid.
Get out a large stock pot and fill it with enough water so that it comes up to just over halfway to the pudding mold. You must avoid letting the pudding mold touch the bottom of the pot and you need to ensure the mold is standing up straight the whole time it’s boiling, otherwise you’ll end up with a lop-sided pudding (it’ll still taste just as good though!) You can either crumple up aluminum foil and set the pudding mold on top of that or, what I usually do, fold a dish towel and place it on the bottom of the pot (it’s better at keeping the mold standing straight). Bring the water to a boil, place the pudding mold inside, cover the pot, reduce the heat to low, and simmer for 1 1/2 hours.
Carefully remove the pudding mold from the pot and let it sit unopened for 5 minutes (I know you’re anxious to peek, but just hold on.) During that 5 minute wait prepare the chocolate glaze by combining the ingredients in a small pan, bringing it to a boil, reducing the heat to medium and simmering for 5 minutes.
Okay, you can open it now. Hello, gorgeous!
Invert the pudding onto a wire rack placed over a cookie sheet.
While the pudding is still warm, brush the glaze all over the pudding, then carefully transfer it to a serving plate.
Doesn’t this remind you of something out of Little Women or Anne of Green Gables (an all-time favorite)?
Steamed puddings are best served warm (reheat the pudding by pudding it back in the mold in boiling water for a few minutes – this will help it retain its moistness). Serve with your choice of whipped cream, hot fudge sauce, or even ice cream.
Enjoy!
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Steamed Chocolate Pudding
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1/4 cup unsalted butter , at room temperature
- 3/4 cup light brown sugar , packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup whole milk
- 4 ounces quality chocolate , I'm using 62% cocao), cut into chunks
- For the Chocolate Glaze:
- 1 tablespoon cocoa powder
- 1/4 cup white granulated sugar
- 1/4 cup water
Instructions
- Fill a large stock pot with enough water to cover the pudding mold just past the halfway point. Start bringing it to a boil now.Generously butter a steamed pudding mold
- In a small bowl, sift the flour, baking powder and salt. Stir in the chocolate powder.In a large bowl, cream the butter and sugar for several minutes until light and fluffy. Add the eggs, vanilla and rum extracts and beat until thoroughly combined. Alternately stir in the flour mixture and the milk, beginning and ending with the flour.Melt the chocolate bar chunks (either in a double boiler or microwave). Pour the melted chocolate into the batter and stir to combine.Spoon the batter into the prepared pudding mold and secure the lid.
- Place a dishtowel that's been folded several times in the bottom of the stock pot, positioning it with a long spoon if necessary. You must avoid letting the pudding mold touch the bottom of the pot and ensure that it remains standing straight throughout the steaming process. Do not let any water get into the mold.Place the pudding mold on top of the folded towel, reduce the heat to low, cover the pot, and simmer for 1 1/2 hours.Remove the pudding mold from the pot and let it sit for 5 minutes while you prepare the glaze.
- To make the glaze, combine the three ingredients in a small saucepan, bring to a boil and simmer for 5 minutes.Invert the pudding onto a wire rack positioned over a cookie sheet. While the pudding is still warm, brush the chocolate glaze all over then carefully transfer to a serving plate.Serve warm with whipped cream, hot fudge sauce, or ice cream.To reheat, place the pudding back in the mold, cover, and boil again for a few minutes until heated.
Notes
Originally published on Daring Gourmet December 12, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
In ingredients list there is 3/4 cup brown sugar but brown sugar is not mentioned in the instructions.
Confused…
Hi John, it’s in Step 2: “In a large bowl, cream the butter and sugar for several minutes until light and fluffy.”
Thank you for this amazing recipe. I hope you don’t mind a little modification, I used it as a base for a black forest pudding for christmas dinner, simply adding some brandy soaked cherries to the batter, and some additional dark chocolate in place of the chocolate powder. I boiled it in a pudding cloth and used some of the cherry-infused brandy in the glaze, it was absolutely amazing.
That’s a great idea, Daley, it sounds delicious!
Have you tried making in a instant pot?
Hi Betty Jo, sorry I have not.
Wondering. I have a steam oven. Is it possible to use, the steam oven to make the pudding.
A steam oven won’t create the same amount of steam and pressure as boiling/steaming.
The America. heritage chocolate products can be found on Amazon. Not but some. Good luck. I haven’t ,add the pudding yet, but will and share it with my neighbors.
Any tips on not having puddings stick to a vintage mold? I have my mother’s which is very similar to the Dr Oetker one you showed and also from Europe. I think it’s either aluminum or tin. I buttered the heck out of it and still the Sticky Toffee Pudding I made in it was completely stuck. I did not know about keeping the lid on for 5 minutes after steaming. Would that help with the release? I’ll take any advice!
Hi, letting it sit for the 5 minutes won’t impact how well it comes out, no. Generously buttering it is the standard way to do it. If your mold is contoured like mine is, then it becomes all the more important to make sure you get the butter everywhere inside each of those creases as well or that will prevent the pudding from coming out. You can also slide a knife along the sides of the pudding mold to loosen it first.
I did this using a silicone bundt pan put in a big pan (the kind I use for turkey and ham over the holidays) and I put boiling water in and put it in the oven at 350F and it turned out good, I would like to get an actual pudding mold but I figured out a way to do it without. I didn’t made the glaze because I kind of made this as spur of the moment and luckily had everything on hand. I served it cold because I made it on Christmas eve so I had it for Christmas dinner and it was a a huge hit, this is so going to be a yearly recipe.
I’m so glad it was a hit, Kristen, thank you for the feedback!
This is the second go with this and both times I have ended up with a tasty chocolate… Cow pie. I will give this another go, but so far I am not sure making steamed pudding is for me.
I made this last night, and also had the cow-pie result. I’m not sure what I’m doing wrong. I _think_ it’s either a) water somehow got into the closed, latched tin, or b) I didn’t have the water simmering warmly enough for the ingredients to steam properly. Did you ever figure it out?
I grew up on Plum Pudding every Thanksgiving and Christmas until my dad passed away in 1999. He made the traditional hard sauce with a pound of butter and a box of confectioner’s sugar and a little brandy or rye whiskey what ever he had on hand he whipped it up dusted it with a little nutmeg and put it in the refrigerator. We grew up watching the pudding light up after having a little more brandy poured on top of the hot pudding which was now on a plate and lit on fire. It was a beautiful sight. My children grew up watching the same thing every Thanksgiving and Christmas. Plum Pudding was made three weeks ahead and aged. There was usually enough for Thanksgiving and Christmas. Today we know it is a heart attack on a plate literally. However my dad lived to be 86 yrs old. It was like a hot fruit cake with that delicious hard sauce melting all over the slices of each piece. It was a glorious tradition of our childhood. Today I will make this chocolate steamed pudding for my grand children it does look delicious. I also have made a steamed cranberry pudding with a caramel sauce that was also delicious.
Thanks for sharing these memories, Nancy! I hope you enjoy this pudding – and your cranberry pudding with caramel sauce sounds fantastic!
Hi Kimberly,
I have a steamed pudding mold that used to be my mom’s. The size is 8″ dia. across the lid, and about 5 3/4″ in height. I’d love to find something just a little bit smaller. I’m getting so frustrated after looking at many online. Would you have any idea where I might possible find it?
Thank you,
Nora
Hi Nora, yes, it’s hard finding anything smaller unless it’s much smaller, like for one or two servings. The Mrs. Anderson Pudding Mold is “slightly” smaller across, 7.25 inches, but basically the same in height, 5.5 inches. The Patisse Pudding Mold says it’s only 1/2 liter, which doesn’t seem possible, and one of the reviews said it’s actually 1.6 liter capacity (the same as Mrs. Anderson), however its dimensions are smaller: 6.5 inches across, 4.5 inches high.