Saturday, 2 March 2013

Hot Chocolate Pudding with Rum Custard Recipe

Today we have a classic baked pudding that will be a must for any chocolate lover.

Served with rum custard, this becomes an indulgent, but surprisingly easy to make dessert.

If you love chocolate, then you really must give this recipe a go.

Hot Chocolate Pudding with Rum Custard

Serves: 6

These chocolate puddings are a real delight (they can be made family-size or individual). Here they are served with grown-u rum custard, but you could substitute the rum with orange or lemon rinds if serving to children.
Hot chocolate pudding served with indulgent rum custard


115g (1/2 lb) butter
115g (1/4 lb) light muscovado sugar
2 eggs, beaten
a few drops of vanilla extract
3 tbsp unsweetened cocoa powder, sifted
115g (1/4 lb) self-raising flour
75g (3 oz) dark (semisweet) chocolate, chopped
a little warmed milk

For the Rum Custard:
250ml (1 cup) milk
1 tbsp caster sugar
2 egg yolks
2 tsp cornflour (cornstarch)
3 tbsp dark rum


For the pudding, cream together the butter and sugar until pale and creamy. Add the beaten eggs and vanilla extract a little at a time, beating thoroughly to combine after each addition.

In a separate bowl, sift together the cocoa powder and flour then gently fold this into the egg mixture along with the chopped chocolate and enough milk to yield a soft, dropping, consistency.

Spoon this mixture either into a 1.2l (5 cup) heatproof bowl that has been greased with butter or divide between six individual dariole moulds. Cover with buttered greaseproof (waxed) paper in which a pleat has been folded then tie down securely with string.

Fill a pan with a 5cm (2 in) depth of water and sit a trivet or upturned plate in the base. Sit the puddings on top then cover with a lid and bring to a boil. Reduce to a brisk simmer then steam the pudding for between 90 and 120 minutes (for a large pudding) or for about 45 minutes for individual puddings (remember to top the pan up with more boiling water as needed, to prevent it from boiling dry).

When cooked, remove the pudding from the pan and take off the greaseproof paper covering. Invert onto warmed serving plates.

For the custard, combine the milk and sugar in a pan then bring to a boil. In a heat-proof bowl, whisk together the egg yolks and the cornflour (cornstarch). When smooth take the milk of the heat and whilst beating constantly add in a slow, steady, stream to the bowl. Pour the resultant mixture back into the pan then, still stirring constantly, gently bring to a boil.

Reduce to a simmer and continue to cook, stirring constantly, until the custard thickens.

When thickened to your liking, take off the heat, stir in the rum and pour over the puddings.

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