Simple Steamed Chocolate Pudding Recipe




 Butter1⁄2 Cup (8 tbs), softened
 Sugar3⁄4 Cup (12 tbs)
 All purpose flour3⁄4 Cup (12 tbs)
 Cocoa3 Tablespoon
 Salt1⁄8 Teaspoon
 Vanilla extract1⁄2 Teaspoon
 Half and half1⁄4 Cup (4 tbs)
 Confectioners sugar2 Tablespoon (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 2251 Calories from Fat 1057

% Daily Value*

Total Fat 120 g184.9%

Saturated Fat 70.5 g352.7%

Trans Fat 0 g

Cholesterol 898.7 mg

Sodium 501 mg20.9%

Total Carbohydrates 282 g93.9%

Dietary Fiber 17.5 g69.9%

Sugars 181.5 g

Protein 40 g80.3%

Vitamin A 75.1% Vitamin C 0.91%

Calcium 24.4% Iron 74.5%

*Based on a 2000 Calorie diet


Cream butter in mixer bowl with electric mixer until light and fluffy.
Add sugar; beat about 5 minutes.
Sift flour, cocoa, and salt together.
Beat into creamed mixture alternately with eggs beginning and ending with flour mixture.
Add vanilla and cream; beat in thoroughly.
Turn into very heavily buttered 1 to 1 1/2 quart metal mold or glass baking dish. (Use 1 to 2 tablespoons butter to grease mold.)
Place double thickness of buttered waxed paper over top; cover with double thickness of heavy-duty foil.
Tie tightly with heavy string; trim paper and foil, leaving only about 1-inch overhang.
If mold has lid, place on top.
Place rack in steamer; add boiling water just to bottom of rack.
Place mold on rack.
Bring to boil; cover with lid.
Reduce heat to low; cook at low boil 2 hours.
Add boiling water occasionally to keep water level just below rack.
Remove mold from steamer; let rest about 2 minutes.
Remove covers; unmold.
Dust generously with confectioners' sugar.