Choc Chip & Banana Pudding W/Glossy Choc Sauce (Steamed)

"This is another lovely dessert from my Chocolate cookbook by Christine McFadden & Christine France. These girls never fail me! This 1 is steam-cooked in a 4-cup bowl. My steamer is oblong-shaped & will not accept a 4-cup rd bowl, so I have made it in 4 individual dessert bowls & 8 ramekins. Adjusted cooking time for these sizes is noted below. The taste of banana & choc is pleasingly subtle here & combines w/an almost gingerbread flavor that reminds me of my mom. Serve it warm w/the choc sauce as suggested below. You are going to love this!"
photo by twissis photo by twissis
photo by twissis
photo by twissis photo by twissis
photo by twissis photo by twissis
Ready In:
2hrs 30mins
4 Pudding Wedges




  • Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
  • Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
  • Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
  • Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
  • Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
  • While the pudding steam cooks, prepare the glossy choc sauce as follows:

  • Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
  • Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
  • When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
  • Serve warm w/the sauce ladled over ea individual serving.
  • NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!

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  1. Sackville
    Yum yum! There was some debate in our house about whether the pudding should have risen more? It was relatively flat but still delicious and completely decadent with the chocolate sauce. We'll make it again, perhaps in ramekins next time to shorten the cooking time. Thanks for posting it!
  2. JanaBird
    Gluten free here too, I used red mill all purpose gluten free flour. I used custard cups and used a vegetable/rice steamer which worked fine. I did not make the Choc Sauce and we loved it just the way it was.
  3. Suzy mom to 2
    This was so yummy! I had to adapt the recipe because we are gluten and lactose free, and I cooked them in coffee cups in a regular steam pan on the stove top which took 25-30 minutes and worked out great! This is what I used: 2/3 cups glutinous rice flour plus 1 tsp baking powder, only 5 tbsp cane sugar and using full fat milk (lactose free) I forgot to add the butter (and never missed it :-)) Thank you so much for this forgiving and versatile recipe! Edit: Forgot to mention that frozen and then defrosted bananas worked just as well as fresh ones :-) :-)
  4. Aunt Cookie
    This was the first steamed pudding I've ever made or eaten, so I wasn't sure what to expect. So, now I know how delicious this type of dessert is (or, at least, I know how great this particular steamed pudding is :) ). Also, this couldn't be easier to prepare; it took about 15 minutes to mix together, then I was able to basically forget about it while it steamed on my stovetop. For those who aren't familiar with this type of dessert, the result is a very, very moist cake. I didn't have any brandy or orange juice, so I used Triple Sec in the chocolate sauce - yum! Thanks for the lovely recipe; it was a great reason to break my diet! :)


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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