Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with slice taken out and Chocolate Custard poured over the top

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Prep Time30

Cook Time1 30

Total Time2

Course: Dessert

Cuisine: British

Servings: people

Calories: 616kcal

Author: Georgina Hartley

Ingredients

Chocolate Sponge Pudding

100 g 70% dark chocolate
100 g double cream
2 teaspoons golden syrup
200 g unsalted butter
200 g soft light brown sugar
4 eggs medium, see notes
1 teaspoon vanilla extract
80 g almond flour
70 g sweet rice flour glutinous rice flour
50 g oat flour
60 g cocoa powder
2 teaspoons baking powder
1 teaspoon salt

Chocolate Custard

300 g double cream
100 g whole milk
4 egg yolks
75 g soft light brown sugar
20 g cocoa powder

Metric - US Customary

Instructions

Chocolate Sponge Pudding

Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.
Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.
Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and then the vanilla extract.
Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.
Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.
Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.
Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.
Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.
Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.
Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.

Chocolate Custard

To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.
Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.
Pour back into the saucepan and heat up until just boiling, whisking all the time.
Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

Notes

Ingredient substitutions

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Almond flour. You can swap for ground almonds.
Sweet rice flour. You can swap for cassava flour.
Oat flour. You can swap for buckwheat flour or sorghum flour.
Golden syrup. You can swap for corn syrup.

Make ahead

The chocolate pudding is at its best warm and fresh from its steaming.

However, you can make up to 3 days ahead. Allow to cool completely and store in the pudding basin, covered, in the fridge.

How to freeze

I recommend freezing in the pudding basin. Allow to cool completely then wrap well in both cling film and aluminium foil and freeze for up to 2 months. Thaw overnight at room temperature.

Can you re-heat in the microwave?

It is possible to re-heat your pudding in the microwave.

Portion the pudding out into microwave appropriate bowls, cover with cling film and heat for 1 minute.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These measurements are provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 portion with custard, assuming you are serving 10 servings.

Nutrition