Steamed Valrhona Chocolate Pudding with Bourbon Chocolate Sauce

Puddings / Desserts








I am one of the many that get sucked into desiring, making and consuming comfort food when the weather is cold and wet. 

Wellington has been shrouded in misty drizzly windy weather for the last two days, and it didn't take long for me to crack open the pantry to figure out what to make to heat up my belly. Thanks to a suggestion from my mother, steamed pudding was a cracker of an idea. 

This recipe is an adapted version from Nigella. So easy and moist, I suggest you make this before winter takes hold and you freeze!

Ingredients

Valrhona Pudding 
  • 175 g plain flour 
  • 40 g valrhona cocoa powder 
  • 2 tsp baking powder 
  • 1/2 tsp bicarb soda 
  • 175 g caster sugar 
  • 180 g soft butter 
  • 70 ml plain yogurt 
  • 3 eggs 
  • 1tsp vanilla extract
  • 1.7 ltr pudding basin with lid

Bourbon Chocolate Sauce
  • 150g 65% dark chocolate
  • 100g milk chocolate
  • 3/4 cup cream 
  • 1/4 cup bourbon
  • 80g golden syrup 
  • 3tsp vanilla extract 


Grease pudding basin and lid. 

Process flour, cocoa, baking powder and soda in a food processor to remove any lumps.
Add all remaining pudding ingredients. Process until just combined. Remove lid, give the sides a good scrape, replace lid and process until combined. If you need to do one more side scrape, do so. 
Mixture should be deliciously smooth and light.
Scrape into pudding basin, spread top so it is smooth and put lid on. Click into place.

NOTE - If your pudding basin has a loose lid or you feel it could do with a little extra support, wrap it tightly in foil so no water can get it.

Place the pudding basin on the egg ring, make sure it is stable. Pour enough water into pan to come halfway up side of basin. Cover. Bring to boil on high heat. Reduce heat to low. Steam, covered, for 11/2 hrs, the pudding should have risen to about 4cm below the lid. 

For the sauce, combine all the ingredients in a pan and heat gently until smooth and glossy, stir occasionally.

When the pudding is cooked, carefully remove from the saucepan without burning yourself. Unclick and remove the lid. 
Put a plate on top and flip upside down so the plate and pudding are the right way up. The pudding should slip out of pan with ease, if not give it a light shake. Use a plate or stand with a slight lip so that sauce doesn't go everywhere.




Pour some of the hot sauce over the pudding and the rest in a heated jug or bowl.
Serve with your favourite ice cream (I highly recommend vanilla bean) or whipped cream. Or for something a little fresh make a simple raspberry coulis.

Enjoy!














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