This saucy, chocolatey steamed pudding is an absolute favourite in our house. The soft pudding floats above a swirling sweet sauce that starts off runny but will thicken on standing.
Juicy sultanas and caramelly notes from the golden syrup will remind you of winter puddings at your Nana’s house; comforting, delicious and even better than you remembered.
Chocolatey steamed pudding
Description
Do you have some cream of tartar sitting in the pantry from the last time you made pikelets?
Now that winter has arrived, let's put it to good use, with a pudding that is easy, delicious and unlike anything you have had before.
Ingredients
Pudding
Sauce
To serve
Instructions
Pudding
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You will need heat-proof bowl or pudding basin to cook your pudding in. I have a metal pudding basin that has a lid, but you don't need a lid for this recipe to work.
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Select a large lidded stock pot or sauce pan that will comfortably fit your heat-proof bowl. If you have a wire rack that will fit into the pot, place that in the bottom, otherwise fold an old tea towel and place it in the bottom of the pot (this will stop the pudding from scorching when you cook it.
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Fill your kettle and set it to boil.
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Measure sugar into a medium-sized bowl, then sift over the flour, cream of tartar, baking soda and cocoa. Add sultanas and mix well.
Stir in enough milk to form a soft, spoonable consistency. -
Pour the pudding mix into the heat-proof bowl.
Sauce
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To make the sauce, measure the golden syrup, sugar and butter into a small bowl. Pour over the boiling water and stir until the butter has completely melted.
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Pour the sauce mixture over the back of a spoon onto the pudding.
Steaming the pudding
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Lower the bowl into the pot and fill the pot with enough water so that it comes about halfway up the side of the heat-proof bowl. Place the lid on the pot.
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Turn the heat on under the pot so that the water is on a low simmer, and cook for 30 minutes, or until the centre of the pudding is set and no longer looks raw.
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If you are using a lidded pudding basin, this may take slightly longer.
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Carefully remove the pudding basin from the pot, being careful not to burn yourself on the hot water.
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If you want a thicker sauce, wait a few minutes before serving (otherwise the sauce will be runnier, but still delicious.)
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Divide the pudding into bowls, spoon the sauce over, and drizzle with runny cream or coconut milk if desired.
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Enjoy x
