There’s something magical about a Decadent Steamed Chocolate Pudding—rich, moist, and impossibly indulgent. This dessert is a celebration of deep cocoa flavors, perfectly balanced with a velvety texture that melts in your mouth. With just 25 minutes of prep and a leisurely 90 minutes of steaming, it’s a treat that rewards patience with pure bliss. The gentle steam locks in moisture, creating a pudding that’s both light and luxuriously dense, making it the ultimate comfort food for any occasion.
Every bite is a symphony of warmth and sweetness, with a hint of nostalgia that feels like a hug from the inside. The outer layer forms a delicate crust, while the center remains irresistibly gooey, offering a delightful contrast. Whether served with a dollop of cream or a drizzle of caramel, this pudding is a showstopper that’s surprisingly simple to make. Perfect for cozy nights or special gatherings, it’s a dessert that promises to leave everyone craving just one more spoonful.
Ingredients for Decadent Steamed Chocolate Pudding
- 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)
Step-by-Step Instructions
- 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 the bowl 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.
- Once the pudding is firm in the middle, remove it from the pot and let it 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.
Perfect Pairings: Sauce and Topping Ideas
While the chocolate ganache is a classic choice, consider drizzling your pudding with caramel sauce or raspberry coulis for a fruity twist. For a crunchy contrast, sprinkle with chopped nuts or toasted coconut. A dollop of whipped cream or a scoop of vanilla bean ice cream adds a creamy finish that complements the rich chocolate flavor.
Serve It Right: Presentation Tips
For an elegant touch, dust the unmolded pudding with powdered sugar or cocoa powder before serving. Pair it with fresh berries or mint leaves for a pop of color. If you’re hosting a dinner party, serve individual portions in ramekins for a more refined presentation.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 3 days. To reheat, microwave individual slices for 20-30 seconds or steam the entire pudding for 5-10 minutes to restore its moist texture. Avoid refrigerating, as it can dry out the pudding.
Mix It Up: Recipe Variations
Add a layer of chocolate chips or chopped nuts to the batter for extra texture. For a boozy twist, mix in 1-2 tablespoons of rum or Baileys. If you prefer a lighter version, substitute the whole milk with almond milk and use a sugar alternative like coconut sugar.
Steam Like a Pro: Equipment Guidance
Ensure your pudding bowl fits comfortably in your stockpot with enough space for steam to circulate. Use a heatproof steamer basket to prevent the bowl from touching the water directly. If you don’t have a steamer basket, a heatproof plate or ring of foil works as a makeshift stand. Always keep an eye on the water level to avoid burning the pot!
Decadent Steamed Chocolate Pudding
Ingredients
- 1 cup dark brown sugar 6oz/170g
- 4 tablespoons butter 2oz/57g, softened
- 2 large eggs at room temperature
- ⅔ cup bittersweet chocolate 4oz/115g, melted
- ½ cup whole milk 4floz/115ml, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 5oz/142g
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 recipe chocolate ganache for serving
Instructions
- 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.
