A Coles inspired dessert.
I’m sure I’m not the only one who needs a chocolate fix every now and then. So while I was waiting for our Bolar in a Bag to finish roasting away in the oven, I flicked through a recent Coles Magazine. That’s when I came across a recipe for what seemed like a decadent Chocolate Steamed Pudding. Reading the recipe made me feel like I had to have it right then. So I quickly whipped up this pudding recipe and popped it in the steamer before getting dinner onto the table.
There were three reasons why I was so attracted to this recipe: it looked deliciously rich, the ingredients were ones I had already at home, and it used the pudding basin I purchased for the Christmas Steamed Pudding I did a few months ago. When I told the family what I had in store for them later that evening, they were pretty overjoyed, in particular our two German workawayers who have been busy painting our house for us.
The most surprising part of this dessert was that it wasn’t overly sweet. The cocoa cut through a lot of the sweetness and added a deep dark colour. Add to it that it was moist and just tasted damn delicious… a perfect way to end a fabulous meal.
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Chocolate Steamed Pudding
Ingredients
- 2/3 cup water
- 50 g cocoa powder
- 200 g plain flour, sifted
- 1.5 teaspoons bicarbonate soda
- 1/2 teaspoon salt
- 125 g caster sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
Instructions
- Brush lid and inside of a non-stick metal 2L pudding basin with butter. Line the base with a disc of baking paper.
- In a small saucepan, bring water to the simmer. Add cocoa powder and whisk for about 1 minute until mixture has thickened slightly. Set aside to cool.
- In a medium sized bowl, mix together flour, bicarbonate soda and salt.
- In a large bowl, whisk sugar and oil to blend. Whisk in eggs and vanilla extract. Add flour mixture alternating with buttermilk until all mixed together. Whisk in cocoa mixture.
- Pour batter into basin and cover with lid. Place a small upturned heatproof saucer in the base of a large tall pot (or use a large steamer with lid) and put the basin on top of that. Pour enough boiling water to reach halfway up the sides of the basin. Bring water to simmer over high heat. Cover pot and reduce heat to low. Steam pudding without removing lid for 1 hour and 40 minutes, or until it springs back when gently pressed or a toothpick is inserted into centre of pudding comes out clean. Carefully lift basin from pot and set it on a wire rack. Let pudding cool for 10 minutes before turning out onto a plate to serve.
Notes
- Best served hot with either cream and/or ice cream. Alternatively, you can serve this dessert with custard or a chocolate sauce if that takes your fancy.
- Fresh fruit such as strawberries or raspberries make a tasty addition to break up the richness of this dessert.