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Steamed Chocolate Pudding Recipe

This recipe is far removed from a school pudding. It can be cooked in advance and reheated in the steamer or microwave, but is lighter if cooked freshly.
A few minutes longer in the steamer while your guests finish their main courses, will do no harm at all. Serve with "Chocolate Sauce".

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


For 6:

- 4 oz/120gr Unsalted Butter
- 4 oz/120gr Caster Sugar
- 3 medium Eggs, lightly beaten
- 1 oz/30mg Ground Almonds
- 4 oz/120gr Self-Raising Flour, sieved
- 2 oz/60gr Cocoa Powder, sieved
- 2 fl oz/50ml Sweet or Medium Sherry
- A little Butter to grease the moulds/mould
- 6 Square of good-quality Plain Chocolate (50% Cocoa Mass content or higher)

Equipment needed:
6 dariole moulds, ramekins or small tea cups
a steamer big enough to hold the above
or one pudding basin.
Tin Foil to cover the pudding/puddings


- Smear a little butter around your chosen moulds/mould, and set aside.

- Cream the butter and sugar with a wooden spoon, until smooth.

- Mix in the ground almonds, followed by the flour, cocoa, sherry and eggs. Gently stir until the mixture is smooth.

- Share the mixture between the basins, pushing one piece of chocolate into the centre of each pudding, so it's covered by the mixture - or just the one if you prefer (inserting the chocolate as a 'clump' in the same way..

- Cover the containers with lightly-buttered foil and loosely fix down around the edges.

- Steam for about 90 minutes (for individual puddings) or 2 hours for one big one; being careful that the steamer water doesn't dry up.

Turn out and serve, covered in "Chocolate Sauce"

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