Hundred-year-old cookbooks have oodles of steamed pudding recipes. These slow-cooking molded desserts were easy to make back in the days when people had a fire constantly burning in a wood stove. I have vague warm fuzzy memories of steamed puddings made by an elderly neighbor when I was a child, and I’ve wanted a pudding mold for some time–so I was thrilled to get one for Christmas.
A few day ago I flipped through my old cookbooks, and tried to decide which pudding recipe to make. I finally decided to try the recipe for Chocolate Nut Steamed Pudding because it sounded delicious – and didn’t require steaming for as long as many other puddings. (It only needed to be steamed for 1 1/2 hours.)
This recipe was worth the time and effort. The pudding was incredible. I expected the pudding to be heavy and rich–and was thrilled that it actually was moist, yet light, with a hint of chocolate that enhanced the taste of the walnuts. The recipe called for beating 5 egg whites (and only 1/2 cup of flour) which resulted in a very light cake-like dessert.
I served it with Hard Sauce (which is actually a brandy butter). The Hard Sauce partially melted on the warm pudding surface releasing a luscious buttery brandy essence .
Here’s my updated version of the recipe for modern cooks:
Steamed Chocolate Nut Pudding
2 tablespoons sugar
1/2 cup flour
1/4 teaspoon salt
1 ounce unsweetened baking chocolate, grated
1/2 cup milk
5 eggs, separated
1/2 cup sugar
1 cup walnuts, chopped
In a saucepan, combine the 2 tablespoons sugar, flour, salt, and grated chocolate. Gradually stir in the milk to make a smooth mixture; and put on a stove burner at medium heat. Cook until the mixture thickens while constantly stirring. (This mixture become quite thick, so use care not to scorch.) Remove from heat and set aside.
Put the egg whites in a bowl, and beat vigorously until stiff peaks form.
Working quickly (so the egg whites remain beaten), put the egg yolks and sugar in another bowl; and combine. Add the chocolate mixture, and beat until smooth. Stir in the walnuts, and then gently fold in the beaten egg whites.
Put the mixture in a greased mold, and steam for 1 1/2 hours.* Remove from mold and serve warm with Hard Sauce. (This pudding is also excellent cold without the Hard Sauce.)
*Notes: I used a 2 liter mold, but had some extra space at the top. A 1 1/2 quart mold would be large enough. Historically coffee cans were often used as molds. BBC Good Food has an excellent video that succinctly describes how to steam a pudding (or follow the directions that come with the mold).
1/2 cup butter
1 cup powdered sugar
1 teaspoon water
2 tablespoons brandy
Cream the butter, then slowly add the powdered sugar while stirring constantly. While continuing to stir, add the water, and then the brandy.
Here are the original recipes:
There were two Hard Sauce recipes in the cookbook. I adapted the first one.