Steamed Chocolate Pudding is old fashioned but still absolutely sensational. The sponge is so light and the chocolate sauce is to die for, and there is puddles of it.
If you are looking for a traditional pudding or dessert that is incredibly simple to rustle up then here she is. I make a milk chocolate sauce to pour over as dark chocolate can sometimes be a little too rich for a family recipe.
I am a huge fan of making mine in my slow cooker or crock pot. I find it super simple to let simmer away in there without me having to mind it one bit.
However it will steam just as well in a saucepan you just need to keep an eye on the water levels in there.
Here is a link for exactly how to steam a pudding in said saucepan.
Steamed Chocolate Pudding Recipe Ingredients
There is a full recipe card with exact ingredients and instructions below.
You will need:
- mixer, mixing bowl and hand held electric whisk or wooden spoon
- scales
- kettle
- 2 pint pudding basin with lid or baking paper and silver foil square & string to secure
- large spoon
- spatula
- slow cooker or saucepan
150 grams - (5.3 oz) Butter - you can use baking spread as a substitution but I believe butter gives a lighter sponge here.
150 grams Sugar - ( 5.3 oz) caster sugar preferably but granulated works too. I just make sure to beat it for longer when all the liquid is added just to make sure it dissolves.
3 large Eggs - large
2 tbsps Milk - any sort is fine.
30 grams - ( 1.06 oz) Cocoa - the darker the better but not drinking chocolate.
150 grams - (5.3 oz) Flour - self raising but if you only have plain flour then add 1 tsp of baking powder.
300 grams - (10.58 oz) Cooking Milk Chocolate - cooking chocolate melts easier than standard eating chocolate and remains smoother so I do recommend it here. Substitute dark chocolate if you prefer.
150 mls Cream - double cream
100 mls Milk
Instructions
- Put your slow cooker/crock pot onto High.
- Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
- Beat the butter and sugar together until pale and thickened a little. I use a free standing mixer or electric hand whisk.
- This takes a couple of minutes.
- Add the eggs and milk and mix again for a couple of minutes.
- Add the flour and cocoa and beat thoroughly.
- The batter should be a soft dropping consistency. Add a splash more milk if it's not.
- Empty your batter into your pudding bowl with a spatula.
- Place the lid on your pot and secure. Place your pot in the slow cooker and fill around it with just boiled water from the kettle so that it comes three quarters of the way up the side of your pudding bowl.
- Cook on high for three hours. You can also steam this pudding in a saucepan too for 2 hrs and 30 minutes.
- Whilst the pudding is cooking just before you want to serve it melt the chocolate, milk and cream gently together in a saucepan. Pour into a jug for easy pouring.
- When your pudding is cooked carefully remove from the bowl and invert onto your serving plate.
- Cut into wedges and serve with lots of chocolate sauce.
How to store leftovers
I keep any leftovers in the pudding bowl covered and reheat slices in the microwave and do the same with the chocolate sauce.
It will keep well for up to a week in the fridge.
Expert Tips
- Grease your pudding bowl generously.
- Use a plastic lidded pudding bowl for ease.
- Add an extra splash or two of milk if needed to make sure the batter is a soft dropping consistency.
- Reheat leftovers covered in the microwave
- You can steam this pudding in a saucepan too for 2 hrs and 30 minutes.
If you like this steamed chocolate sponge pudding then you will probably love these just as much too:
- Old School Baked Chocolate Sponge Pudding
- Steamed Lemon Sponge Pudding
- Steamed Jam Sponge Pudding
- Steamed Treacle Sponge Pudding
- Spotted Dick
- Steamed Sticky Toffee Pudding
- Christmas Pudding
Easy Steamed Chocolate Sponge Pudding
Ingredients
- 150 grams soft butter
- 150 grams caster sugar
- 150 grams self raising flour
- 30 grams cocoa
- 3 large eggs
- 2 tbsps milk more if needed
Chocolate Sauce
- 300 grams cooking milk chocolate
- 150 mls double cream
- 100 mls milk
Instructions
- Put your slow cooker/crock pot onto High.
- Beat the butter and sugar together until pale and thickened a little. This takes a few minutes.
- Add the eggs and milk and mix again for a couple of minutes.
- Add the flour and cocoa and beat thoroughly.
- The batter should be a soft dropping consistency. Add a splash more milk if it's not.
- Empty your batter into your pudding bowl with a spatula.
- Place the lid on your pot and secure. Place your pot in the slow cooker and fill around it with just boiled water from the kettle so that it comes three quarters of the way up the side of your pudding bowl.
- Cook on high for three hours. You can also steam this pudding in a saucepan too for 2 hrs and 30 minutes.
- Whilst the pudding is cooking just before you want to serve it melt the chocolate, milk and cream gently together in a saucepan. Pour into a jug for easy pouring.
- When your pudding is cooked carefully remove from the bowl and invert onto your serving plate.
- Cut into wedges and serve with lots of chocolate sauce.
Notes
- Grease your pudding bowl generously.
- Use a plastic lidded pudding bowl for ease.
- Add an extra splash or two of milk if needed to make sure the batter is a soft dropping consistency.
- Reheat leftovers covered in the microwave
- You can steam this pudding in a saucepan too for 2 hrs and 30 minutes.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to see you x
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