Steamed Chocolate Cardamom Puddings

Name: Rukmini Iyer Steamed Chocolate Puddings | Easy Warm Desserts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Ingredients: 115g butter, softened; 115g dark brown sugar; 60g dark chocolate (70% cocoa solids minimum); 100ml strong coffee; 8 cardamom pods, seeds only; 2 eggs; 70g flour; 30g cocoa powder, plus 1 tsp to serve; A pinch of sea salt; 6 tbsp crème fraîche

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

With subtle cardamom flavour complementing the rich chocolate, Rukmini Iyer's melt-in-the-middle pudding recipe is a decadent way to end a meal.

Baking Family Friendly Dinner Party

Serves 6

Total 40 min

Prep 15 min

Cook 25 min

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Introduction from Rukmini Iyer

With a slight variation to the basic cake recipe, these melting-middle puddings are rich and intense – perfect to finish a dinner party. And if you haven’t tried chocolate and cardamom together before, you really should.

Ingredients

115g butter, softened

115g dark brown sugar

60g dark chocolate (70% cocoa solids minimum)

100ml strong coffee

8 cardamom pods, seeds only

2 eggs

70g flour

30g cocoa powder, plus 1 tsp to serve

A pinch of sea salt

6 tbsp crème fraîche

Essential kit

You will need: 6 dariole moulds, buttered.

Method

Preheat the oven to 160°C fan/180°C/gas 4. Place the butter, sugar, chocolate, coffee and cardamom seeds in a saucepan and heat for 3–4 minutes, stirring continuously, until completely melted. Set aside to cool down for 5 minutes.

Beat in the eggs, one at a time, then fold in the flour and cocoa powder and stir briefly until smooth. Divide the batter equally between the 6 dariole moulds.

Place the moulds in a roasting tin and pour in enough boiling water to come no higher than one third of the way up the side of the moulds.

Cover tightly with foil, then transfer carefully to the oven and bake for 25 minutes.

Allow to cool for 2–3 minutes out of the water before using a knife to gently unmould, making sure to push the knife all the way to the base of each mould. Don’t worry if the tops crack a bit as you unmould them – you can disguise it with a dollop of crème fraîche and a dusting of cocoa powder before serving.

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