Milk Chocolate Steamed Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This milk chocolate steamed pudding is one of my favorite indulgences because it feels fancy but honestly requires very little effort. The beauty of steaming is that it creates an incredibly moist, tender crumb without any fussing around, and the whole thing comes together in under an hour from start to finish. The heavy cream in the chocolate sauce brings wonderful calcium and fat soluble vitamins to the table, making this feel a bit less guilty. What I love most is how simple the ingredient list is with items you likely already have at home, and there's something so satisfying about turning basic pantry staples into pure chocolate bliss.
Ella x
Ingredients
- 150 gall-purpose flour
- 6 gbaking powder
- 2 gsalt
- 100 gunsalted butter
- 200 ggranulated sugar
- 2 egglarge eggs
- 1 mLvanilla extract
- 400 gmilk chocolate
- 200 mLheavy cream
- 400 mLunsalted milk
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the steamer and prepare the pudding bowl.
Tip: Use a heatproof bowl that fits in the steamer basket.
- 2
Combine flour, baking powder, and salt in a medium bowl.
Tip: Whisk until well combined.
- 3
In a separate large bowl, whisk together butter, sugar, eggs, and vanilla extract.
Tip: Scrape down the sides of the bowl as needed.
- 4
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 5
Gradually pour the melted chocolate into the wet ingredients and whisk until well combined.
Tip: Make sure to incorporate all the chocolate.
- 6
Gradually add the flour mixture to the chocolate mixture, whisking until just combined.
Tip: Don't overmix.
- 7
Add the heavy cream, unsalted milk, and confectioners' sugar. Whisk until smooth and creamy.
Tip: The mixture should be thick but pourable.
- 8
Pour the pudding mixture into the prepared bowl and cover with a clean towel.
Tip: The pudding is cooked when it's firm to the touch.
- 9
Remove the pudding from the steamer and let it cool to room temperature.
Tip: Cover and refrigerate for at least 2 hours before serving.
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