Hi Bold Bakers!
My homemade steamed chocolate pudding is dense, rich, and perfect for feeding the whole family — especially if your family is filled with chocolate lovers!
This dense steamed chocolate pudding cake is made just like they make them in Ireland and England. If you’ve never made a traditional English-style pudding, be sure to check out my How To Steam Pudding guide! I walk you through all of the steps and the special equipment necessary.
I love to top this chocolate pudding with a drizzle of homemade chocolate ganache and serve it with a side of vanilla ice cream or whipped cream. I am a sucker for steamed pudding; once you try one, you may never go back to oven-baked cakes! Be sure to try my Steamed Sticky Toffee Pudding, Homemade Steamed Gingerbread Pudding, and my Classic Steamed Treacle Pudding.
What Is Steamed Chocolate Pudding?
Steamed chocolate pudding is essentially cake batter that is steamed instead of baked in an oven. It isn’t a pudding, but rather, an incredibly moist cake. You will need some special equipment, which I’ll talk about more below, but basically, instead of using the dry heat of an oven, the steam cooks the batter, ensuring a fool-proof, moist-every-time cake.
You do have to check on the water levels a few times, but it’s actually very low maintenance to make!
What You Need To Make Steamed Chocolate Pudding
How To Make Steamed Chocolate Pudding
Steamed pudding does take a bit to make, around an hour and a half of cooking time, but the process is so easy, and you just have to check up on the water levels here and there. Be sure to check out my How to Steam a Christmas Pudding if you have any questions! Here is how you make steamed chocolate pudding (and don’t forget to get the full recipe with measurements, on the page down below):
- Generously butter your pudding bowl and set it aside.
- Fill a large enough stockpot to hold the pudding mold with 2 inches (5cm) of water. Set the steamer basket into the pot and set it over medium-low heat.
- In a large bowl, beat the brown sugar and butter together. Then, add the eggs and beat until fully mixed.
- Pour in the melted chocolate, milk, and vanilla extract. Beat the mixture until combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients in until it is thoroughly combined.
- Pour the batter into the pudding bowl, place a parchment circle directly on top of it, and then cover the tin with foil. Place the pudding bowl on the steamer basket in the stockpot and cover the pot with a lid.
- Steam the pudding for about 1 1/2 – 1 3/4 hours. Be sure to check the water level about every 20 minutes, and replenish it with more hot water if needed.
- Once the pudding is firm in the middle, remove it from the pot and let it sit for 10 minutes before unmolding it onto a serving plate.
- Serve warm, drizzled with chocolate ganache, and with a side of vanilla ice cream or whipped cream.
Gemma’s Pro Chef Tips For Making Steamed Chocolate Pudding
- Always be sure to check your water level while steaming the pudding before it evaporates. Keep a kettle of warm water nearby to top it off.
- Allow your ingredients to come to room temperature for the most even mixing.
- This dessert is all about chocolate, so I would use the best quality chocolate and cocoa powder you can find! I like to use 70% bittersweet chocolate.
- Try serving this with my homemade ice cream or gelato! You can also top it with my spiced rum caramel sauce or salted caramel sauce instead of the chocolate ganache.
- Macerated strawberries or raspberries are always delicious with chocolate and can add a nice bright note to this dessert. To macerate, mix 4 cups (20oz/568g) of berries (sliced if using strawberries) with ½ cup (4oz/115g) of granulated sugar. Let sit on the counter for about 40 minutes, stirring occasionally.
- Be sure to check out my How to Steam a Christmas Pudding, where I break down the steps even further on how to steam a pudding.
How Do You Store Steamed Chocolate Pudding?
You can store any leftover steamed chocolate pudding in an airtight container at room temperature for up to 3 days. Reheat it in the microwave or place it back in the pudding mold and steam for a few minutes to make it nice and warm!
Make More Cake & Puddings!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
If you love chocolate, you’re going to love my Decadent Steamed Chocolate Pudding recipe — a moist chocolate cake like we make in Ireland and England.
Servings: 8 people
- 1 cup (6oz/170g) dark brown sugar
- 4 tablespoons (2oz/57g) butter (softened)
- 2 large eggs (at room temperature)
- ⅔ cup (4oz/115g) bittersweet chocolate (melted)
- ½ cup (4floz/115ml) whole milk (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 recipe chocolate ganache (for serving)
Generously butter a 1-litre pudding bowl or round bowl and set it aside.
Fill a stockpot large enough to hold the pudding mold with 2 inches (5cm) of water, set a steamer basket in the pot, and place it on your stove over medium-low heat.
In a large bowl, beat the brown sugar and butter together, and then add the eggs and beat until fully mixed.
Pour in the melted chocolate, milk, and vanilla extract and beat until combined.
Sift the flour, cocoa powder, baking powder, and salt over the egg mixture and fold in until thoroughly combined.
Pour the batter into your pudding bowl, place a circle of parchment directly on top of the batter and cover the tin with foil. Place on the steamer basket in the stockpot and cover the pot with a lid.
Let the pudding steam for about 1 ½ – 1 ¾ hours, checking the water level every 20 minutes and replenishing it with more hot water if needed. (Check out my How to Steam a Christmas Pudding, where I break down the steaming steps even further)
Once firm in the middle, remove from the pot and let sit for 10 minutes before unmolding onto a serving plate.
Serve warm, drizzled with chocolate ganache, and with a side of vanilla ice cream or whipped cream.
Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave or place back in the pudding mold and steam for a few minutes.