6 Jan 2009
Black and white steamed chocolate pudding
I took some time off and haven’t posted here or visited blogs. Bad on me .But I tell you that we spent a wonderful holidays Season. We hosted friends for our traditional end of the year party, bought presents and I baked and cooking a lot, one of this was this fabulous black and white pudding. I’ll be that you enjoy the recipe .And I want to say Thank you for your messages and e .mails. So I want to let here my richest Blessings to you and yours for 2009 New Year! Black and white steamed chocolate pudding 125 g butter in room temperature 150g brown sugar 3 eggs batten 1 pinch of salt 25 g powered unsweeted cacao (Sieved) 125g flour (Sieved) 40g chopped white chocolate 40g chopped white chocolate Combine in a bowl sugar and butter, and cream with a wooden spoon until light and fluffy. Alternatively, this can be done in a food processor or mixer. Add the beaten eggs a little at a time beating well between each addition to cream the ingredients. Using a wooden spoon, slowly fold in half of the sieved flour Combine the cocoa with the remaining flour and then carefully fold this in Add the chocolates coarsely chopped Grease a pudding mould (2-quart–2 l capacity) or 10-12 individual ramekins with melted butter or vegetable oil. Grease also the pudding lid or the piece of aluminum foil or wax paper that will cover the top of the mould(s) if you don’t have molds with a lid. Fill the moulds no more than 3/4, cover with lid or foil. Secure the foil with a string or an elastic band. Place a rack or trivet in the bottom of a pot deep enough to contain the mould(s), lower the mould(s) into the pot and add enough boiling water to reach half-way up the sides of the mould(s). Keep extra boiling water in case it is necessary to add more to the pot while the pudding is steaming. Cover the pot with its lid with a weight on it to prevent the steam to escape. Put the pot on high heat until the water starts boiling again, then lower the heat to keep the water simmering and steam the pudding. When the time is up carefully lift the mould out of the pot, plunge it in cold water, immediately unmold the pudding and serve. Or wait to cold completely to unmold.