Irish Steamed Chocolate Pudding

Recipe by Kitty Z
READY IN: 2hrs 30mins
SERVES: 8-10
YIELD: 1 pudding




  • Fill the kettle and set it on to boil.
  • Melt the chocolate and butter together; set aside.
  • Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
  • Beat the egg yolks, gradually adding the remaining sugar.
  • Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
  • Add the chocolate mix to the yolks, beating until blended.
  • Then add the flour, beating on low speed until thoroughly mixed.
  • Fold the mixture into the egg whites.
  • When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
  • If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
  • You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
  • Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
  • Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
  • The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
  • Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
  • You may serve it warm or let it "age" in an airtight container, which will richen the flavor.