Chocolate Steamed Pudding With Ganache
March 15, 2016
"From one of our national supermarkets monthly book, the recipe is by Curtis Stone and is suggested for Easter. NOTE since making this today I found that the cup measurements for the flour and caster sugar DO NOT correlate with the cups measurements given so I have removed them and when making this today used the weight measurements."
- Serving Size: 1 (152.1 g)
- Calories 561.3
- Total Fat - 34.7 g
- Saturated Fat - 14 g
- Cholesterol - 125.7 mg
- Sodium - 491.3 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 2.2 g
- Sugars - 28.8 g
- Protein - 10.2 g
- Calcium - 88.7 mg
- Iron - 2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Brush the lid and inside of a non-stick metal 2 litre pudding basin with 10 grams of the butter and line the base with a disc of baking paper and brush the paper and basin with 10 grams of the butter and refrigerate.
In a small saucepan bring 2/3 cup (160ml) of water to a simmer and then add cocoa powder and whisk for about 1 minute or until mixture has thickened slightly and set aside to cool.
In a medium bowl, whisk flour, bicarbonate of soda and salt.
In a large bowl, whisk sugar and oil to blend and then whisk in eggs and vanilla and then add flour mixture in 3 additions, alternating with the buttermilk and finally whisk in the cocoa mixture.
Pour the batter into prepared basin and cover with lid.
Place a small upturned heatproof saucer in the base of a tall pot and place the basin on the saucer and pour enough boiling water into the pot to reach hallway up the side of the basin and then bring the water to a simmer over high heat and cover the pot and reduce heat to low and steam the pudding, WITHOUT REMOVING LID, for 1 hour 40 minutes or until it springs back when gently pressed and a toothpick inserted into centre of the pudding comes out clean.
Carefully lift basin from the pot and set it on a wire rack and let pudding cool for 10 minutes.
Meanwhile in a saucepan, bring cream and golden syrup to a simmer.
Remove from heat and add the chocolate and stand for 5 minutes and then whisk until smooth and then whisk in remaining butter and set aside.
If ganache becomes too thick, gently rewarm over low heat for 30 seconds or until smooth.
Invert pudding onto a cake plate and pour over 1/3 of the ganache.
Slice the pudding and serve with remaining ganache.
Tips & Variations
No special items needed.