A Steamed Pudding is a mixture that you put into a bowl, and steam. They can be "savoury" (with meat in them) or sweet, for dessert. In England, people still eat Steamed Puddings, and most people in North America have heard of them. I became interested in steamed puddings when I had the pleasure of stealing a spoonful from a companions dessert plate at a memorable Italian establishment in NYC. Here, in the US, we are much more familiar with egg based custard puddings that often include cubed day old breads. I love coffee anything.....ice cream, cheesecake, Irish Whiskey.....and it was only a matter of time that I should eventually make a coffee pudding of some kind, but in the European style. This recipe is as simple as it gets. If you do not have a traditional steamed pudding vessel you can use what I use, a bundt pan, an aluminum bowl or even a Corningware French White casserole of at least 6-7 cups. I know you could also use a large coffee can. You will also need a stock pot large enough to fit the vessel in, covered, with a rack (or a ring made with aluminum foil) to lift up the bottom for even cooking. You could serve this with whipped cream but I prefer coffee ice cream (what, you're surprised at that?) - Stockout —Stockout
Test Kitchen Notes
This is a moist and light, almost spongy pudding with a delicate crumb and a delightful, but not too rich, mocha flavor. I used a Bundt pan wrapped in foil and set in my jamming kettle, with the huge lid for my wok covering it. Probably due to the large surface area exposed to the cooking heat, it was done in about 1½ hours. The hardest part was waiting for it to cool a bit before digging in. Stockout likes it with coffee ice cream, which I'm sure is delicious. I served it with spiked crème fraiche, and loved it. Bravo!!! —AntoniaJames
8 or more
2 tablespoons unsalted butter, softened
1 cup sugar
2 ounces of unsweetened chocolate, melted and cooled
2 tablespoons instant espresso or coffee
1 3/4 cups AP flour
1 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 cup milk
In This Recipe
In a large mixing bowl, beat butter and sugar unil crumbly, about 2 minutes (that's a standard in most baking). Beat in egg. Stir in chocolate and instant coffee (when I melted the chocolate I added the coffee with it). Combine the flour, salt, cream of tartar and baking soda; add the dry mixture alternately with milk (dry-milk-dry-milk) into the creamed mixture. Beat until just combined.
Pour into a well greased 6-7 cup mold, cover tightly and tie a string under the rim. Place mold on a rack in a deep saucepan. Add 1" of water to pan. Bring to a gentle boil. Cover; steam for 2 to 2 1/4 hours or until top springs back when lightly touched, adding water as needed. I added a cup every 30 minutes (I used my canning setup which made it virtually problem free).
If you feel that will need some kind of reminder that the water in the pot will need checking on, you can put a clean metal jar lid, or a marble, into the bottom of the bowl. When the water gets quite low, the object will start to rattle about and alert you.
Remove mold to a cookie rack and cool for 15 minutes. Unmold pudding onto a serving plate and cut into wedges. Best if served warm. I have nuked the plated pudding for 2 minutes to warm it up, but room temperature is just fine.