Mary Berry Chocolate Steamed Pudding is a delectable dessert that combines the rich, indulgent flavor of chocolate with the moist, dense texture that’s a hallmark of traditional steamed puddings. Perfect for cold evenings or as a comforting family treat, this pudding is sure to satisfy any sweet tooth.
In this article, I’ll walk you through the process of making Mary Berry’s Chocolate Steamed Pudding, offering practical tips to ensure your dessert is perfectly moist and chocolaty every time. Whether you’re new to steamed desserts or looking to recreate nostalgic flavors, this recipe promises delightful results.
What is Mary Berry Chocolate Steamed Pudding?
Mary Berry Chocolate Steamed Pudding is a type of cake that is cooked by steaming instead of baking. It is a classic British dessert that is rich, moist, and full of chocolate flavor. It is served with a warm chocolate sauce that adds more moisture and flavor. It is a simple and foolproof recipe that anyone can follow, and it yields a perfect result every time.
This recipe serves 6-8 people and typically takes about 2 hours to prepare and steam.
Other Mary Berry Popular Recipes
Why You Love this Recipe
Discover the charm of Mary Berry’s Chocolate Steamed Pudding, a recipe that’s sure to become a treasured end to any meal:
- Decadent Delight: This dessert is the epitome of indulgence. Rich and chocolaty, it’s sure to satisfy all your sweet cravings.
- Simplicity in the Kitchen: Despite its luxurious taste, this pudding is surprisingly simple to make. Plus, you can prepare it in advance, alleviating any last-minute rush.
- Customizable Creation: Feel free to add a personal touch with your favorite nuts, fruits, or spices, making it versatile for any taste or occasion.
- Comfort in Every Bite: On chilly evenings, this warm, moist pudding is the ultimate comfort food, wrapping you in a cozy chocolate embrace.
Ingredients Needed to Make Mary Berry Chocolate Steamed Pudding Recipe
To make this chocolate steamed pudding recipe, you will need the following ingredients:
- Unsalted Butter: 175g (for batter and sauce), plus extra for greasing
- Caster Sugar: 175g
- Large Eggs: 3
- Self-Raising Flour: 175g
- Unsweetened Cocoa Powder: 40g
- Whole Milk: 4 tbsp for batter, 150ml for sauce
- Dark Chocolate: 100g (preferably 70% cocoa solids or higher)
Useful Equipment
To make this chocolate steamed pudding recipe, you will need the following equipment:
- 1.2 Liter (2 Pint) Pudding Basin: A round, heat-resistant bowl for steaming the pudding. Ensure it’s properly greased.
- Large Pot with Lid: Large enough to fit the pudding basin and deep enough for water to come halfway up its sides.
- Trivet or Small Plate: To elevate the pudding basin inside the pot, ensuring even circulation of steam.
- Mixer or Wooden Spoon: For creaming butter and sugar and mixing the batter. A wooden spoon can be used for a more hands-on approach.
- Whisk or Fork: To beat the eggs and ensure they’re well incorporated into the batter.
- Sieve or Sifter: For sifting flour and cocoa powder to aerate and remove any clumps.
- Spatula or Spoon: For folding dry ingredients into wet ones and transferring batter into the basin.
- Knife or Skewer: To check pudding doneness.
- Saucepan: Small to medium-sized with a thick bottom for making the chocolate sauce.
- Whisk or Spoon: Stirring the sauce until it’s smooth and glossy.
Instructions to Make Mary Berry Chocolate Steamed Pudding Recipe
Now that you have all the ingredients and equipment ready, let’s start making this chocolate steamed pudding recipe.
Here are the step-by-step instructions:
Step 1: Grease the pudding basin and prepare the pot
The first step is to grease the pudding basin and prepare the pot for steaming.
To do this, follow these steps:
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Take a small piece of butter, and use it to grease the inside of the pudding basin. Make sure to cover the bottom and the sides of the basin, and leave no gaps or spaces. This will prevent the pudding from sticking to the basin, and make it easier to unmold later.
- Turn the pudding basin upside down, and place a piece of parchment paper over it. Cut around the edge of the basin, to make a circle of parchment paper that fits the bottom of the basin. Set the circle aside, and keep the rest of the parchment paper for later.
- Fill a large pot with water, and bring it to a boil over high heat. Once the water is boiling, reduce the heat to low, and keep the water simmering. Place a trivet or a small plate inside the pot, and make sure it is stable and level. The trivet or plate will act as a base for the pudding basin, and prevent it from touching the bottom of the pot.
Step 2: Cream the butter and sugar
The next step is to cream the butter and sugar and make a light and fluffy mixture. To do this, follow these steps:
- In a large mixing bowl, add 175 grams (6 ounces) of butter and 175 grams (6 ounces) of caster sugar. Make sure the butter is at room temperature, so it is soft and easy to cream.
- Using a mixer or a wooden spoon, beat the butter and sugar together until they are well combined and pale in color. This may take about 10 minutes with a mixer, or 15 to 20 minutes with a spoon. The mixture should be smooth and fluffy, with no lumps or grains of sugar. This process will incorporate air into the mixture, and make the pudding rise and become light.
Step 3: Add the eggs
The next step is to add the eggs and make the mixture smooth and creamy. To do this, follow these steps:
- In a small bowl, crack four eggs, and beat them lightly with a whisk or a fork. Make sure the eggs are at room temperature, so they blend easily with the butter and sugar mixture.
- Gradually add the eggs to the butter and sugar mixture, beating well after each addition. You can use a mixer or a wooden spoon, but make sure to scrape the sides and the bottom of the bowl, to incorporate all the ingredients. The mixture may look curdled or separated at first but don’t worry, it will come together as you add more eggs and flour. The mixture should be smooth and glossy, with no lumps or streaks of egg.
Step 4: Sift and fold the flour and the cocoa powder
The next step is to sift and fold the flour and the cocoa powder and make the batter light and airy.
To do this, follow these steps:
- In a medium bowl, sift together 175 grams (6 ounces) of self-raising flour and 40 grams (1 1/2 ounces) of cocoa powder. You can use a sieve or a sifter, and shake it gently over the bowl, to remove any lumps and clumps from the dry ingredients. This will also aerate the flour and the cocoa powder, and make them fine and fluffy.
- Using a spatula or a spoon, gently fold the flour and the cocoa powder into the butter, sugar, and egg mixture. You can do this in two or three batches, to make it easier and avoid overmixing. To fold the batter, cut through the center of the mixture with the spatula or the spoon, and then lift and turn it over, bringing some of the mixture from the bottom to the top. Repeat this motion, rotating the bowl as you go, until the dry ingredients are just incorporated into the wet ingredients. Do not stir or beat the batter, as this will deflate the air bubbles and make the pudding dense and heavy. The batter should be thick and smooth, with no traces of flour or cocoa powder.
Step 5: Add the milk and transfer the batter to the pudding basin
The next step is to add the milk and transfer the batter to the pudding basin.
To do this, follow these steps:
- Add four tablespoons of milk to the batter, and fold it gently with the spatula or the spoon, until the batter is smooth and glossy. The milk will add moisture and tenderness to the pudding, and also help it rise and become fluffy.
- Scrape the batter into the greased pudding basin, and smooth the top with the spatula or the spoon. The batter should fill about three-quarters of the basin, and leave some space for the pudding to expand. Do not overfill the basin, as this will cause the pudding to overflow and make a mess.
- Place the circle of parchment paper that you cut earlier over the top of the batter, and press it lightly to seal it. This will prevent the steam from entering the pudding, and keep it moist and soft. You can also butter the parchment paper, to make it easier to remove later.
Step 6: Cover the pudding basin and steam the pudding
The next step is to cover the pudding basin and steam the pudding.
To do this, follow these steps:
- Cut a large piece of foil, and place it over the pudding basin, covering the parchment paper. Fold the edges of the foil over the rim of the basin, and press them firmly to seal them. This will create a tight lid for the pudding, and trap the steam inside.
- Make a pleat in the center of the foil, by folding it twice, leaving a small gap between the folds. This will allow the pudding to rise and expand, without tearing the foil or the parchment paper.
- Tie a piece of string around the rim of the basin, over the foil, and make a knot. This will secure the foil and the parchment paper, and prevent them from coming off during steaming. You can also make a handle with the string, by looping it over the top of the basin and tying it to the opposite side. This will make it easier to lift and lower the basin in and out of the pot.
- Carefully lower the pudding basin into the pot of simmering water, using the string handle or a pair of tongs. The water should come halfway up the sides of the basin, and not touch the foil or the parchment paper. If the water is too high, you can pour some of it out, or if it is too low, you can add some more boiling water. Make sure the water is simmering, and not boiling, as this will cook the pudding too fast and make it dry and tough.
- Cover the pot with a tight-fitting lid, and steam the pudding for two hours, or until a knife or a skewer inserted in the center comes out clean. You can check the pudding after one and a half hours, to see if it is done, or if it needs more time. Do not open the lid too often, as this will let the steam escape and lower the temperature. You can also check the water level occasionally, and top it up with more boiling water if needed, to prevent the pot from drying out.
Step 7: Make the chocolate sauce
While the pudding is steaming, you can make the chocolate sauce, which will add more moisture and flavor to the pudding.
To do this, follow these steps:
- In a small saucepan, add 150 grams (5 1/2 ounces) of butter, 150 grams (5 1/2 ounces) of caster sugar, 150 milliliters (5 fluid ounces) of milk, and 100 grams (3 1/2 ounces) of dark chocolate. Make sure the chocolate is chopped into small pieces, or use chocolate chips, so they melt easily and evenly.
- Place the saucepan over low to medium heat, and whisk or stir the ingredients constantly, until they are well combined and smooth. Do not let the sauce boil, as this will make it grainy and separate. The sauce should be thick and glossy, with no lumps or clumps of chocolate.
- Remove the saucepan from the heat, and keep it warm until ready to serve. You can also reheat the sauce later, if needed, by placing it over low heat and whisking or stirring it until warm and smooth.
Step 8: Unmold and serve the pudding
The final step is to unmold and serve the pudding, with the chocolate sauce and some whipped cream or ice cream, if desired.
To do this, follow these steps:
- When the pudding is done, carefully lift the basin out of the pot, using the string handle or a pair of tongs. Place the basin on a wire rack, and let it cool slightly for about 10 minutes. This will make it easier to unmold the pudding and prevent it from breaking or collapsing.
- Remove the string, the foil, and the parchment paper from the basin, and discard them. Run a knife around the edge of the pudding, to loosen it from the basin. Invert a large plate over the basin, and hold them together. Flip them over, and gently lift the basin off the plate. The pudding should come out easily, and have a smooth and shiny crust. If the pudding sticks to the basin, you can tap the basin lightly, or use a knife to pry the pudding out.
- Cut the pudding into slices, and serve them warm, with the chocolate sauce drizzled over them. You can also add some whipped cream or ice cream, for extra creaminess and contrast. Enjoy your chocolate steamed pudding, and savor the rich and moist cake, with the warm and smooth sauce.
What Do I Serve With Mary Berry Chocolate Steamed Pudding?
Enhance your chocolate steamed pudding experience with these delightful accompaniments:
- Creamy Complements: Serve with a dollop of whipped cream or a scoop of ice cream. This adds a cool, creamy contrast that balances the pudding’s warm richness.
- Fruitful Garnishes: Fresh berries, sliced bananas, or citrus segments not only add a pop of color but also introduce a refreshing, tangy note to each bite.
- Nutty Crunch: Sprinkle chopped almonds, walnuts, or pistachios for a textural twist that enhances the pudding’s softness.
- Decorative Touches: Garnish with chocolate shavings, toasted coconut flakes, or a dash of edible glitter for a festive and inviting presentation.
Pro Tips to Make Perfect Mary Berry Chocolate Steamed Pudding
Transform the classic chocolate steamed pudding with these variations, adjusting to taste or occasion:
- Vanilla Steamed Pudding: Swap cocoa for more flour and add vanilla extract. Complement with a rich vanilla custard sauce.
- Orange Steamed Pudding: Infuse the batter with fresh orange zest and juice, and serve with a tangy orange syrup.
- Coffee Steamed Pudding: Introduce a tablespoon of dissolved instant coffee into the batter and serve with a light, whipped coffee cream.
Variations of Mary Berry Chocolate Steamed Pudding
Transform the classic chocolate steamed pudding with these variations, adjusting to taste or occasion:
- Vanilla Steamed Pudding: Swap cocoa for more flour and add vanilla extract. Complement with a rich vanilla custard sauce.
- Orange Steamed Pudding: Infuse the batter with fresh orange zest and juice, and serve with a tangy orange syrup.
- Coffee Steamed Pudding: Introduce a tablespoon of dissolved instant coffee into the batter and serve with a light, whipped coffee cream.
How do I store Mary Berry Chocolate Steamed Pudding Leftovers?
Preserve the delight of Mary Berry’s Chocolate Steamed Pudding for later enjoyment with these storage tips:
- Refrigeration: Wrap pudding tightly in foil and plastic and place in an airtight container. Store sauce separately in the refrigerator for up to three days.
- Freezing: For longer storage, freeze both pudding and sauce in airtight containers for up to three months.
How do I reheat Mary Berry Chocolate Steamed Pudding Leftovers?
Rediscover the warmth and comfort of chocolate steamed pudding with these reheating methods:
- Microwave Method: Unwrap the pudding, place it on a microwave-safe plate, and heat until warm. For the sauce, heat in short intervals, stirring until smooth.
- Stovetop Method: Alternatively, gently reheat both pudding and sauce in a saucepan over low heat, stirring frequently until warmed through.
Nutrition value per serving:
- Calories: 798 kcal
- Fat: 54 g
- Carbohydrates: 72 g
- Protein: 10 g
- Fiber: 5 g
- Sugar: 54 g
- Sodium: 250 mg
- Calcium: 122 mg
- Iron: 5 mg
FAQs
What is a Steamed Pudding?
A steamed pudding is a type of cake that is cooked by steaming instead of baking. This method makes the cake very moist and tender and prevents it from drying out. Steamed puddings are usually made in a pudding basin, which is a round ceramic or metal bowl with a lid. The batter is poured into the basin, covered with a lid or a piece of parchment paper and foil, and then placed in a large pot of boiling water. The water should come halfway up the sides of the basin, and the pot should be covered with a tight-fitting lid. The pudding is then steamed for a few hours until a skewer inserted in the center comes out clean.
Steamed puddings are a traditional dessert in Britain, especially during the winter months. They can be made with various flavors and ingredients, such as fruit, nuts, spices, jam, or syrup. Some of the most popular steamed puddings are spotted dick, sticky toffee pudding, and Christmas pudding.
How do I know if the pudding is cooked?
You can test the doneness of the pudding by inserting a knife or a skewer in the center of the pudding. If it comes out clean, the pudding is cooked. If it comes out wet or sticky, the pudding needs more time. You can also gently press the top of the pudding with your finger. If it feels firm and springy, the pudding is cooked. If it feels soft and mushy, the pudding needs more time.
How do I prevent the pudding from sticking to the basin?
You can prevent the pudding from sticking to the basin by greasing the inside of the basin with butter and placing a greased piece of parchment paper on the bottom of the basin. This will create a non-stick layer between the pudding and the basin, and make it easier to unmold the pudding. You can also run a knife around the edge of the pudding, to loosen it from the basin, before turning it out.
How do I prevent the pudding from becoming dry or tough?
You can prevent the pudding from becoming dry or tough by steaming it over a gentle simmer and not boiling it. Boiling will cook the pudding too fast and make it dry and tough. You can also make sure the water level is halfway up the sides of the basin, and not touching the foil or the parchment paper. This will prevent the pudding from burning or sticking, and also allow the steam to circulate around the basin. You can also check the water level occasionally, and top it up with more boiling water if needed, to prevent the pot from drying out.
How do I make the sauce thicker or thinner?
You can make the sauce thicker or thinner by adjusting the amount of milk and cream. If you want a thicker sauce, you can use less milk and cream, or add more chocolate. If you want a thinner sauce, you can use more milk and cream, or add less chocolate. You can also cook the sauce longer or shorter, to make it thicker or thinner. The sauce will thicken as it cools, so you can reheat it to make it thinner.
Final Words
Mary Berry’s chocolate steamed pudding recipe is a delicious and easy dessert that will delight your family and friends. It is a classic British dish that is rich, moist, and full of chocolate flavor. It is simple and foolproof to make and can be prepared ahead of time. It is served with a warm chocolate sauce that adds more moisture and flavor. It is a heavenly dessert that will satisfy any chocolate lover.
I hope you enjoyed this recipe article, and learned how to make this chocolate steamed pudding recipe.
