Individual Steamed Chocolate Puddings Recipe
This Individual Steamed Chocolate Puddings looks feels and tastes great all at the same time. What else one can ask for? The Individual Steamed Chocolate Puddings holds a high place in the Canadian cuisine. Individual Steamed Chocolate Puddings goes perfectly as Dessert. Dish up this Individual Steamed Chocolate Puddings for a meal today and see it simply vanish.
Ingredients
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons sugar
2 eggs
3 oz. (3sq.) unsweet ened chocolate, melted and cooled
3/4 cup milk
1 cup unblanched almonds, toasted and coarsely chopped
Vanilla Hard Sauce
Directions
Combine the flour, baking powder, and salt; mix well.
Cream the butter with extract until softened; add sugar gradually, beating constantly until blended.
Beat in the eggs, one at a time, until mixture is fluffy.
Blend in the chocolate.
Beating just until blended after each addition, alternately add the dry ingredients in fourths and milk in thirds.
Stir in the almonds.
Turn batter into lightly buttered individual molds or small fruit juice concentrate cans, filling each one half to two-thirds full.
Cover molds tightly with aluminum foil and set on rack in steamer.
Add boiling water to no more than one half the height of the molds.
Cover tightly and steam 30 minutes.
Immediately loosen puddings from molds and unmold each onto an individual serving plate.
Working quickly, pipe a swirl of Vanilla Hard Sauce on the top of each pudding.
Cream the butter with extract until softened; add sugar gradually, beating constantly until blended.
Beat in the eggs, one at a time, until mixture is fluffy.
Blend in the chocolate.
Beating just until blended after each addition, alternately add the dry ingredients in fourths and milk in thirds.
Stir in the almonds.
Turn batter into lightly buttered individual molds or small fruit juice concentrate cans, filling each one half to two-thirds full.
Cover molds tightly with aluminum foil and set on rack in steamer.
Add boiling water to no more than one half the height of the molds.
Cover tightly and steam 30 minutes.
Immediately loosen puddings from molds and unmold each onto an individual serving plate.
Working quickly, pipe a swirl of Vanilla Hard Sauce on the top of each pudding.
