Chocolate Steamed Pudding with Montmorency Cherry Sauce - Recipe

     What is a chocolate steamed pudding?  It is a moist chocolate cake that has been steamed in a covered pudding mold in simmering water instead of baked in an oven.  The slow steaming method gives it a unique moist, rich texture that only a steamed pudding seems to have.  Christmas plum pudding is not the only thing you can do with your steamed pudding molds.  Oh no, there is lots more fun you can have with them!

     I serve this pudding with Montmorency Cherry Sauce whose tartness contrasts nicely with the sweet chocolate.

Chocolate Steamed Pudding with Montmorency Cherry Sauce

Handy equipment:

7 cup Steamed Pudding Mold with Lid

Pasta Pot with Holed Insert

For the Pudding

9 oz. Chocolate Chips

6 T. Goat Butter or Cow Butter

4 Eggs

1/2 c. Brown Sugar

1/4 tsp. Salt

1/3 c. Oat Flour

1 tsp. Rum or Brandy

For the Montmorency Cherry Sauce

2 c. Frozen Montmorency Cherries

1/2 c. plus 1 T. Rum divided

1/4 c. plus 2 T. Superfine Sugar

1 T. Tapioca Starch

For the Pudding

Melt chocolate and butter together on low in a heavy bottomed sauce pan.  Remove from heat and cool.  Place eggs and sugar in a mixer and beat 2 minutes on high until frothy.  In a  separate bowl whisk together the salt and oat flour.

Gently stir the rum and flour mixture into the eggs and sugar.  Gently stir in the chocolate.

Grease a 7 cup steamed pudding mold with a cover.  

Pour enough water into a pasta pot with a holed insert in place to come 3/4 up the side of the pudding mold.  Bring water to a simmer.

Place batter into the mold and seal with its cover, then place in water and simmer for 2 hours until at least 160 degrees Fahrenheit in the center.  The top should not look wet, and the pudding will start to separate from the sides a little.  Add hot water to the pot carefully without pouring directly on mold to maintain water level.  Do not cover the pasta pot.

In the meantime make the cherry sauce.  Combine the cherries, 1/2 c. rum, and sugar in a saucepan.  Bring to a simmer to dissolve the sugar.  In a small bowl, mix together 1 T. Rum and the tapioca starch.  Add rum and tapioca a little at a time to the sauce stirring quickly.  Simmer until thickened and the liquid is no longer cloudy.  You probably won't need to use all the thickener.  Remove the sauce to a serving bowl.

When the pudding is done, let it rest in the mold, uncovered, for 12 minutes, then unmold onto a cooling rack.  Serve with the cherry sauce.

Bottom part of mold greased.

Montmorency Cherry Sauce in a gravy boat.

Chocolate Steamed Pudding on a serving platter.

Just for Fun

Below is my family's hard sauce bowl.  I don't know how old it is.  Hard sauce is used to hold, well, hard sauce and other sauces usually served over desserts.  Yes, they made a dish just for hard sauce once upon a time.  Hard sauce accompanies Plum Pudding, another steamed pudding traditionally served at Christmas, Thanksgiving, and New Years.  It came with a little glass ladle that I thought would work great for this cherry sauce, and since it goes with a steamed pudding, it was the perfect serving dish.

Montmorency Cherry Sauce in my hard sauce serving bowl. 

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