The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
Of course I couldn’t find suet until late in the month after I chose a recipe that used butter instead. To tell the truth, I was a little put off using suet. It really shouldn’t It is better than using shortening. But since I wanted something chocolate that didn’t require a pastry I was doing ok.
If everyone has noticed, my picture taking is in the first stages of the learning process. I work with what I have. In the long run, as long as the finished product looks edible in the photo, I’ve done my job. Enjoy the steamed pudding!
Cream the butter and sugar
Add the eggs
Sifted dry ingredients
Add to wet mixture
Stir in chocolate chips
Chocolate in ramekin
Filled with batter
After steaming
Very Chocolate Pudding
- 1 stick of butter (or ½ cup) = 120g Unsalted Butter
- 10 tablespoons (or ½ cups plus 2 tablespoons) = 120g Caster Sugar
- 1 cup SR sifted flour (sift first then measure) = 120g self-rising flour
- ¼ cup (or 4 tablespoons) coca powder = 30g cocoa powder
- 2 eggs = 2 large egg (60 grams or about 2oz each)
- 1/3 cup chocolate chips = 60g chocolate chips
Directions:
Cream the butter and sugar together until light and fluffy. Sift the flour and cocoa together and add with the egg, a little at a time, to the creamed mixture, beating well between each addition. Finally, stir in half the chocolate chips. Place a covering of the remaining chocolate chips over the base of a greased 1.1 litre pudding bowl before adding the mixture. Steam for 1 1/2 hours. Turn out and serve with, inevitably, Chocolate Sauce. Custard or Extra Thick are also wonderful with this pudding.
