Mary Berry Chocolate Steamed Pudding

This delicious Chocolate Steamed Pudding by Mary Berry is a rich, indulgent dessert perfect for any occasion. It’s quick to prepare with common ingredients like cocoa powder and self-raising flour, and the creamy chocolate sauce makes it extra special. You can even make it ahead, making it an easy and flexible treat!

This Chocolate Steamed Pudding Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed:

Ingredients for the Pudding:

• 125g (4½oz) baking spread, plus extra for greasing
• 125g (4½oz) caster sugar
• 2 large eggs
• 100g (4oz) self-raising flour
• 25g (1oz) cocoa powder, sifted
• 1 tsp vanilla extract

Ingredients for the Chocolate Sauce:

• 150ml (5fl oz) milk
• 150ml (5fl oz) double cream
• 300g (11oz) Bournville chocolate, broken into pieces
• 1 tsp vanilla extract

How To Cook Chocolate Steamed Pudding:

1. Prepare the pudding basin: Grease a 1.1-litre (2-pint) pudding basin with baking spread, then line the base with a greased square of baking paper.
2. Make the batter: Put the baking spread, caster sugar, eggs, flour, cocoa powder, and vanilla extract into a bowl. Use an electric whisk to blend until smooth and fluffy, then spoon the mixture into the prepared basin and level the top.
3. Cover the pudding: Cut a square of foil about 4cm (1½in) bigger than the basin. Grease the underside, make a pleat in the middle, and cover the basin. Press the foil tightly around the edges and tie with string.
4. Steam the pudding: Put a small plate or trivet in the base of a deep saucepan. Place the basin on top and pour boiling water halfway up the sides. Cover the pan, bring to the boil, then lower the heat and simmer gently for 1½–1¾ hours, until the top is firm to the touch.
5. Make the chocolate sauce: Heat the milk and cream in a saucepan until just boiling. Remove from heat, add the chocolate and vanilla, and stir until smooth.
6. Serve: Remove the basin from the pan and take off the foil. Loosen the pudding’s edges with a knife, turn it upside down onto a plate, and remove the baking paper. Pour some of the warm chocolate sauce over the pudding and slice. Serve the rest of the sauce in a jug.

Recipe Tips

• Grease the basin well: Make sure to properly grease the pudding basin and line the base with greased baking paper to prevent the pudding from sticking.
• Don’t skip the foil pleat: The pleat in the foil allows room for the pudding to rise as it steams, so make sure to add it.
• Keep the water level consistent: As the pudding steams, check the water level occasionally and top it up with boiling water if it drops too low.
• Test for doneness carefully: Gently press the top of the pudding after steaming. It should feel firm and springy; if not, give it a little more time.
• Reheat the sauce gently: When reheating the chocolate sauce, do it slowly on low heat to avoid burning or splitting the chocolate.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Chocolate Steamed Pudding cool down to room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
• Freeze: After cooling, wrap the pudding well in cling film and foil to avoid freezer burn. Freeze for up to 1 month. When ready to use, thaw in the fridge overnight before serving. Reheat gently if needed.
• Reheating: To reheat leftover Chocolate Steamed Pudding, steam it gently for about 5 minutes or microwave slices for 30 seconds to 1 minute, until warmed through.

Nutrition Facts

Serving Size: 1 of 6-8 servings (based on 8 servings)

• Calories: 500 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 200mg
• Potassium: 150mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 7g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Chip Cheesecake
• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Walnut and Coffee Sandwich Cake
• Mary Berry Chocolate Eclairs
• Mary Berry Chocolate Chip Traybake