Chocolate & Hazelnut Steamed Puddings

Chocolate & Hazelnut Steamed Puddings A

I cannot lie, this recipe was inspired by an incredibly tasty dessert I had a beautiful [sourdough] pizza restaurant. A rich chocolatey sponge enhanced with ground hazelnuts and topped with chopped hazelnuts. I’ve done this as a steamed version but if you wish to experience something closer the original place the cooked puddings in the fridge overnight and serve chilled. One word: lush!

Chocolate & Hazelnut Steamed Puddings
Makes 4

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Ingredients

  • 55g unsalted butter, cubed
  • 25g dark chocolate (min. 50% cocoa solids)
  • 25g golden syrup
  • 55g light brown soft sugar
  • 1 medium egg
  • 65g toasted chopped hazelnuts
  • 40g self-raising flour, sifted
  • 10g cocoa powder, sifted

Method
Grease four individual non-stick metal pudding moulds (8cm diameter at the rim, 5cm deep) and line the bases with circles of non-stick baking paper.

Place the butter, chocolate and golden syrup in a heatproof bowl and set over a pan of simmering water to melt, stirring occasionally. Once it is all melted, remove the bowl from the saucepan and set aside to cool slightly.

Put 55g of the hazelnuts in a mini food processor and grind until as fine as possible (if it starts to bind together into a paste it is ready) then set to one side. Sprinkle the remaining hazelnuts in the bottoms of the pudding moulds.

In a mixing bowl, beat the sugar and egg with a balloon whisk until smooth. Pour in the chocolate mixture in a steady stream, whilst whisking, then mix in the ground hazelnuts. Finally mix in the flour and cocoa powder until smooth, then divide the mixture between the prepared moulds.

Cover each mould with a square of foil then place in a steamer* for 1 hour and 30 minutes. The puddings are ready when they are risen and an inserted skewer comes out clean. Allow the puddings to cool for a few minutes before unmoulding and serving on their own, with ice cream or with custard.

 

*An electric steamer is perfect. Alternatively, place a small plate in a large pan and enough boiling water just to cover the plate. Place the puddings on the plate and cover the pan with a tight-fitting lid. Leave on a gentle heat so the water is just bubbling; top up if necessary.

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