Steamed Chocolate Pudding Hard Sauce Recipes

STEAMED CHOCOLATE PUDDING

Steps:

• In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

STEAMED CHOCOLATE PUDDING & HARD SAUCE

Steps:

• hard Sauce: Chill and serve on top of steamy pudding.
• Cream butter with sugar and egg.
• Mix all dry ingredients and add to butter mixture.
• Add melted chocolate.
• Pour into greased pudding mold.
• Steam in simmering water for 2 1/2 hours.
• This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE

Steps:

• First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
• Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
• Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
• Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
• Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

STEAMED CRANBERRY PUDDING WITH HARD SAUCE

Steps:

• In a bowl, cream shortening and sugar; beat in eggs and molasses. Combine dry ingredients; stir into creamed mixture and mix well. Fold in the cranberries. Pour into a well-greased and floured 6-cup heat-proof mold. Cover tightly with a double layer of foil. Place on a rack in a stockpot. Fill stockpot with boiling water to a depth of 1 in.; cover stockpot and boil gently. Replace water as needed. , Steam about 3 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before unmolding. Let pudding cool 30 minutes before slicing. , For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth. Remove from the heat; stir in vanilla. Serve pudding and sauce warm.

STEAMED CHOCOLATE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• 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.
• 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 minutes and remove from the ramekin.
• For the chocolate terrine:
• 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 heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.