Steamed Chocolate Pudding
Source of Recipe
BH&G Lightstyle, Spring 2001
List of Ingredients
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 cups reduced-fat milk
2 teaspoons instant espresso powder
or instant coffee crystals
1/4 cup butter -- (no substitutes)
1 cup sugar
1/2 teaspoon almond extract
2 eggs
2 egg whites
4 ounces unsweetened chocolate -- melted and cooled
1/4 cup chopped almonds
powdered sugar optional
CHOCOLATE SAUCE: OPTIONAL
3/4 cup semisweet chocolate pieces
1/4 cup butter -- (no substitutes)
1/2 cup sugar
1 5 ounce can evaporated milkRecipe
GREASE and flour a 2 1/2-quart heatproof glass mixing bowl or a 10-cup steamed pudding mold with cover. STIR TOGETHER flour and baking powder in a small mixing bowl; set aside. Combine milk and espresso powder or coffee crystals, stirring till dissolved; set mixture aside.
BEAT butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and almond extract; beat till well-combined. Add eggs and egg whites, one at a time, beating on low speed after each addition just till combined. Stir in melted chocolate. ADD flour mixture and milk mixture alternately to butter mixture, beating on low speed after each addition just till combined. Stir in almonds. Pour batter into prepared bowl or mold. Cover with greased foil or put lid on mold; press foil tightly against edge of bowl.
PLACE bowl or mold on a rack in a deep kettle. Add water to a depth of about 1 inch up sides of bowl or mold. Cover the kettle and bring water to boiling; reduce heat to simmering. Steam for 1 1/2 to 1 3/4 hours or till a long wooden pick or skewer inserted in center of pudding comes out clean. Check water level about every 30 minutes, adding boiling water to the kettle as necessary. REMOVE the bowl or mold from kettle and remove foil or top. Cool the pudding for 10 minutes; unmold onto serving platter. Let stand for 30 to 40 minutes on a wire rack to cool slightly. If desired, sift powdered sugar over top of pudding and serve warm with Chocolate Sauce. Makes 12 servings.
CHOCOLATE SAUCE: Melt 3/4 cup semisweet chocolate pieces and 1/4 cup butter (no substitutes) in a heavy small saucepan over low heat. Add 1/2 cup sugar. Gradually stir in one 5-ounce can (2/3 cup) evaporated milk. Bring to boiling; reduce heat. Boil gently, uncovered, over low heat for 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Makes 1 1/2 cups.
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