Irish Steamed Chocolate Pudding Recipes

Steps:

• Fill the kettle and set it on to boil.
• Melt the chocolate and butter together; set aside.
• Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
• Beat the egg yolks, gradually adding the remaining sugar.
• Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
• Add the chocolate mix to the yolks, beating until blended.
• Then add the flour, beating on low speed until thoroughly mixed.
• Fold the mixture into the egg whites.
• When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
• If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
• You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
• Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
• Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
• The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
• Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
• You may serve it warm or let it "age" in an airtight container, which will richen the flavor.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
• Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.
• For the chocolate terrine:
• Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.

Steps:

• In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.