{"id":8723,"date":"2023-11-14T13:19:02","date_gmt":"2023-11-14T13:19:02","guid":{"rendered":"https:\/\/crynfiction.com\/?p=8723"},"modified":"2023-11-14T13:19:02","modified_gmt":"2023-11-14T13:19:02","slug":"mary-berry-shares-utterly-irresistible-steamed-chocolate-pudding-recipe","status":"publish","type":"post","link":"https:\/\/crynfiction.com\/everyday-meals\/mary-berry-shares-utterly-irresistible-steamed-chocolate-pudding-recipe\/","title":{"rendered":"Mary Berry shares utterly ‘irresistible’ steamed chocolate pudding recipe"},"content":{"rendered":"

Mary Berry’s indulgent chocolate steamed pudding<\/h3>\n

The spongy and creamy textures of steamed puddings make an irresistible combination with velvety chocolate sauce, as cake lovers will know.<\/p>\n

The marriage of these textures in Mary Berry\u2019s steamed chocolate pudding is the reason so many bakers and chocoholics adore her recipe.<\/p>\n

When the national treasure carried out a demonstration of her recipe for the BBC some years ago, viewers couldn\u2019t resist giving it a go themselves.<\/p>\n

Many rushed to the comments after their attempts, with one writing: \u201cBeautiful and Moorish pudding. Mary Berry makes it look so easy, and with no rush. What a treasure!\u201d<\/p>\n

Another quipped: \u201cI have made this pudding […]. I have to say, it’s absolutely delicious! My younger son is a chocoholic and he couldn\u2019t stop eating it. Thank you, Mary!\u201d<\/p>\n

<\/p>\n

Ingredients<\/h3>\n

125grams baking spread, plus extra for greasing<\/p>\n

125grams caster sugar<\/p>\n

Two large eggs<\/p>\n

100grams self-raising flour<\/p>\n

25 grams cocoa powder, sifted<\/p>\n

One tsp vanilla extract<\/p>\n

For the chocolate sauce<\/p>\n

150ml milk<\/p>\n

150ml double cream<\/p>\n

300grams Bournville chocolate, broken into pieces<\/p>\n

One tsp vanilla extract.<\/p>\n

<\/h3>\n

<\/p>\n

Method<\/h3>\n

1. You will need a 1.1-litre pudding basin (two pints). Grease it with baking spread, then put a small square of baking paper, grease it and place it in the base of the basin, pressing into the corners.<\/p>\n

2. Measure all the pudding ingredients into a mixing bowl and whisk with an electric hand whisk until blended, light and fluffy. Spoon the mixture into the basin and level the top.<\/p>\n

3. Cut a square of foil about four cm bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges then tie it with string to seal.<\/p>\n

4. Pour a small plate in the base of a deep saucepan. Place the basin on top pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to a boil, then reduce the heat and simmer very gently for 1 \u00bd – 1 \u00be hours until firm to touch on top when gently pressed.<\/p>\n

5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted.<\/p>\n

6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down onto a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Service the remaining sauce in a jug.<\/p>\n