Steamed Chocolate Pudding Recipe

Melt chocolate over low heat. Sift flour with baking powder, soda, and salt. Cream butter. Gradually add sugar; cream together thoroughly. Add egg and melted chocolate, beating until smooth. Add flour mixture alternately with milk, beating well after each addition. Blend in vanilla. Steam 1 3/4 to 2 hours, or until cake tester inserted into center comes out clean. Let pudding stand about 5 minutes before removing from mold. Serve hot with whipped cream or sauce. To steam pudding: Pour into greased mold, filling only about two-thirds full. Cover tightly with lid, aluminum foil, or several layers of waxed paper. Place a rack or inverted saucer in bottom of large heavy saucepan or Dutch oven. Add water to a depth of 2 inches. Bring water to a boil; then place tightly covered pudding on the rack. Cover. Boil gently. (Or use a steamer.) Pudding made ahead may be refrigerated or frozen. Resteam until hot, about 1/2 hours.