Steamed chocolate pudding

  • Preparation Time60 mins
  • Cooking Time50 mins
  • Serves6
  • DifficultyHard

For the chocolate pudding

115g butter softened
110g soft brown sugar
3 eggs, beaten
60g self-raising flour (recommended: Wondra)
Pinch salt
10g cocoa powder
6g dark chocolate, chopped finely
6g white chocolate, chopped finely

For the chocolate terrine

350g bitter chocolate, preferably 64 percent
240g unsalted butter
4 large eggs, separated
40g icing sugar
30g unsweetened cocoa powder
120ml double cream
Special equipment: Terrine mould

For the chocolate pudding:
1) Preheat oven to 180C/Gas 4.

2) In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.

3) Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of mins and remove from the ramekin. Serve with a slice of chocolate terrine.

For the chocolate terrine:
1) Line the terrine mould with clingfilm, making sure to leave an overhang so the clingfilm falls over the edges of the mould.

2) Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip double cream and egg whites to soft peak separately. Fold each into the chocolate mixture and set it in the lined terrine mould. Refrigerate and use next day.

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