…with Caramel Sauce…AND a giveaway. That’s what I said.
Oh baby–the room is starting to spin. Grab something stable and hold on.
For some odd reason, I’ve been fascinated by the idea of making real Plum Pudding–you know just to see if it tastes like…dirt, or if it’s actually good. Now, it takes a special pan to make traditional Plum Pudding, so, I’ve been on the look-out for just such a pan for many years. Finally, after checking each holiday season, at Williams Sonoma–at last, at last, they had one. But, fortunately for all of us–the recipe included with the pan was for “Steamed Chocolate Pudding with Caramel Sauce.”
Oh my…oh my. Are you sitting down? Rock beats scissors. Paper beats rock. Chocolate beats just about anything–but certainly…plum.
Dude.
Steamed Chocolate Pudding with Caramel Sauce
Ingredients:
9 oz. semisweet chocolate, finely chopped
9 Tbsp. butter, cut up
6 eggs, separated
1/3 cup packed brown sugar
1-1/2 Tbsp. vanilla
pinch of salt
1/4 cup sugar
1/4 cup + 1 Tbsp flour
1/2 cup caramel sauce
whipped cream
Directions:
Grease a steamed pudding mold. Melt the chocolate and butter in a double boiler and allow to cool. Beat the egg yolks and brown sugar on high speed for about 4 minutes. Scrape down the sides of the bowl and add vanilla, cooled chocolate and salt and beat until combined–about 1 minute. Transfer mixture into another bowl.
In a clean, dry bowl of an electric mixer fitted with a clean whisk attachment, beat the egg whites on high speed until foamy, 2 to 3 minutes. Slowly add the granulated sugar and beat until medium-firm peaks form–about 4 minutes.
Using a rubber spatula, gently fold the whites and the chocolate mixture together until no whites are visible. Sift the flour over the batter and fold in until well blended. Pour the mixture into the greased mold. Place the lid securely on top.
Next, set the mold on an inverted colander or steam rack, set in a large pot. Fill the pot with water to come halfway up the sides of the mold. Cover the pot, and set over medium high heat. Bring to a boil. Reduce heat to medium and cook for 40 minutes.
Remove mold from pan and let cool on wire rack for about 10 minutes. Uncover the mold and pour caramel sauce over the pudding. Let cool in the mold for another 30 minutes. Invert onto a serving plate and…
and serve warm.
Hot dang.
We loved this so much–especially the Bald Kid and I–that I can’t bear not to have a partner in-steamed-pudding-crime. Therefore my friends–I’m giving away a true, live, steamed pudding pan to one lucky reader–on Friday at 10:00 am…sharp. To enter, leave me a comment on this post. In fact, I’ll give you one entry for each comment you leave on any previous post–from this moment on. Ha ha! Comments for EVERYone!
Steamed Chocolate Pudding...
- 9 oz. semisweet chocolate, finely chopped
- 9 Tbsp. butter, cut up
- 6 eggs, separated
- ⅓ cup packed brown sugar
- 1-1/2 Tbsp. vanilla
- pinch of salt
- ¼ cup sugar
- ¼ cup + 1 Tbsp flour
- ½ cup caramel sauce
- whipped cream
- Grease a steamed pudding mold.
- Melt the chocolate and butter in a double boiler and allow to cool.
- Beat the egg yolks and brown sugar on high speed for about 4 minutes.
- Scrape down the sides of the bowl and add vanilla, cooled chocolate and salt and beat until combined–about 1 minute.
- Transfer mixture into another bowl.
- In a clean, dry bowl of an electric mixer fitted with a clean whisk attachment, beat the egg whites on high speed until foamy, 2 to 3 minutes.
- Slowly add the granulated sugar and beat until medium-firm peaks form–about 4 minutes.
- Using a rubber spatula, gently fold the whites and the chocolate mixture together until no whites are visible.
- Sift the flour over the batter and fold in until well blended.
- Pour the mixture into the greased mold.
- Place the lid securely on top.
- Next, set the mold on an inverted colander or steam rack, set in a large pot.
- Fill the pot with water to come halfway up the sides of the mold.
- Cover the pot, and set over medium high heat.
- Bring to a boil.
- Reduce heat to medium and cook for 40 minutes.
- Remove mold from pan and let cool on wire rack for about 10 minutes.
- Uncover the mold and pour caramel sauce over the pudding.
- Let cool in the mold for another 30 minutes.
- Invert onto a serving plate and… and serve warm.
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