It is the season for proper stodge, and there is no better way to embrace the cooler weather than with steamed pudding. This recipe focuses on individual portions, which steam more quickly than a single large cake and ensure everyone receives their own serving. The result is a dessert with a texture that feels like a big hug, drowned in hot chocolate sauce and served with a splash of cold cream or a scoop of ice cream.
Ingredients for Individual Puddings
To make seven individual puddings, you will need the following items for the base:
- 110g unsalted butter, plus extra for greasing
- 160g light brown sugar
- 2 large eggs
- 100g plain flour
- 30g cocoa powder
- 1½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tbsp whole milk
- Cream or ice cream, to serve
For the accompanying malted chocolate sauce, gather these ingredients:
- 220ml double cream
- 3 tbsp Ovaltine
- 1 tbsp runny honey
- 1 tbsp light brown sugar
- 100g dark chocolate
- A big pinch of sea salt
Preparing the Pudding Basins
Begin by preparing seven small pudding basins, each with a capacity of about 170-190ml. Grease the inside of each basin with butter and cut out a small round of baking paper to fit snugly in the base. This lining prevents the puddings from sticking and makes turning them out easier later.
In a bowl, beat the butter and sugar together for two to three minutes until the mixture is smooth and creamy. Whisk in the eggs one at a time. Sift in the flour, cocoa powder, baking powder, and salt, then stir just until the mix comes together. Ensure there are no pockets of flour hiding in the bottom of the bowl. Stir in the milk, then divide the batter evenly between the greased and lined basins.
Place seven small sheets of foil on top of seven pieces of baking paper. Make a pleat in the middle of each sheet to allow for expansion, then place them paper side down on top of each pudding basin. Scrunch the edges of the foil and paper together to hold the lids in place securely.
Steaming and Sauce Preparation
Set a wide pan on the hob and place a steaming tray or an upturned plate inside. Arrange the pudding basins on the tray and fill the pan with enough hot water to come about halfway up the sides of the puddings. Cover the pan and leave to steam for 40-45 minutes. The puddings are ready when they feel firm to the touch. Unwrap the lids and turn the puddings out onto plates.
While the puddings are steaming, prepare the malted chocolate sauce. Put the double cream, Ovaltine, honey, light brown sugar, dark chocolate, and sea salt into a small saucepan. Heat gently, stirring often, until you have a smooth sauce. Pour the sauce over the top of each pudding.
Finish with a splash of cream or a scoop of ice cream. The sauce will thicken as it cools, so if necessary, reheat it gently with a splash of cream to loosen it just before serving.
Source: The Guardian
