Mary Berry’s Chocolate Steamed Pudding with Chocolate Sauce
The light texture of this chocolate steamed pudding from Mary Berry's BBC2 series, Simple Comforts, is irresistible, especially when paired with a rich chocolate sauce.
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
Introduction
Rich and indulgent, this is such a comforting pudding. There’s nothing tricky or clever, just a lovely light sponge that’s rich in flavour and served with a divine pouring sauce.
Ingredients
| 125g (4½oz) | baking spread, plus extra for greasing |
| 125g (4½oz) | caster sugar |
| 2 | large eggs |
| 100g (4oz) | self-raising flour |
| 25g (1oz) | cocoa powder, sifted |
| 1 tsp | vanilla extract |
| For the chocolate sauce: | |
| 150ml (5fl oz) | milk |
| 150ml (5fl oz) | double cream |
| 300g (11oz) | Bournville chocolate, broken into pieces |
| 1 tsp | vanilla extract |
Essential kit
You will need: a 1.1-litre (2-pint) pudding basin.
Method
1. Grease it with baking spread, then cut a small square of baking paper (about the size of the base of the bowl), grease it and place in the base of the basin, pressing it into the corners.
2. Measure all the pudding ingredients into a mixing bowl. Whisk with an electric hand whisk until well blended, light and fluffy. Spoon the mixture into the basin and level the top.
3. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges, then tie with string to seal.
4. Put a small plate or a trivet in the base of a deep saucepan. Place the basin on top and pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to the boil, then reduce the heat and simmer very gently for 1½–1¾ hours until firm to touch on top when gently pressed.
5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted.
6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Serve the remaining sauce in a jug.
