Steamed Chocolate Pudding

Pudding is a class example of dessert. Puddings are basically classified into 2 types: 1) a boiled then chilled, texturally a custard set with starch and 2) a steamed / baked, texturally similar to cake.
I learned to make basic steamed pudding from my mom-in-law and then started doing various flavoured puddings.

Here is the recipe of steamed chocolate pudding, a steamed dessert consisting of milk, cocoa powder, sugar & eggs mixed together and steamed, very similar to the Christmas Pudding.

Ingredients:

• 500 ml milk (ratio is 500 ml milk = 60 gms of sugar)
• 4 tbsp sugar
• 2 tbsp cocoa powder
• 2 tbsp cornflour
• 3 eggs
• 1 tsp vanilla essence
• whipped cream or chocolate curls / shavings, for garnishing

Procedure:

1. Mix cornflour with 2 tbsp of milk to form a paste. Keep aside.
2. Take a saucepan, add milk, cocoa powder and sugar and bring to boil. When the milk starts to come up, quickly add the cornflour-milk paste and mix well. (Ensure milk does not spill, control the flame).
3. Increase the flame, keep stirring till the milk gets a thicker consistency. Remove from flame and allow to cool.
4. Break the eggs and collect in a bowl. Add vanilla essence. Mix and beat well till the eggs form a frothy mixture (ensure that there are no lumps). Keep aside.
5. Check whether the milk is cooled or not. Gradually add the beaten eggs by stirring constantly. Mix till all the eggs are absorbed. (if the milk is hot / warm, the eggs will curdle).
6. Grease a round pudding mould with a little butter and pour the milk-egg mixture into the mould. Cover loosely with a foil and steam in a pressure cooker without whistle. When the steam starts to come out, check clock and steam for 20 minutes.
7. The pudding will shrink a little. Remove from the cooker and allow to cool. (Try not to disturb by shaking much).
8. Check whether the pudding is completely done by inserting a toothpick, if it comes out clean, pudding is ready, otherwise steam for another 10-15 mins or till the pudding is done.
9. Unmould the pudding and transfer in a serving plate and refrigerate for 1-2 hours or until serving time.
10. Garnish with chocolate curls / whipped cream and serve chilled.

Tips:
You can substitute cocoa powder with 200 gms dark chocolate bars. Melt the dark chocolate and milk over gentle heat and mix well so that no lumps remain and then continue with the procedure stated above.

This is going to the "For the Love of Chocolate" event hosted by Poornima of Tasty Treats.

You can catch my other entries to the event by clicking here.