Reviews Add Rating & Review 33 Ratings 5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
Back to Steamed Chocolate-Gingerbread Pudding All Reviews for Steamed Chocolate-Gingerbread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Steamed Chocolate-Gingerbread Pudding Recipe Summary Servings: 10
Ingredients Ingredient Checklist 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for mold 3 cups all-purpose flour 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground cloves 2 cups sugar 1 tablespoon finely grated orange zest 6 large eggs 1/2 cup unsulfured molasses 3 ounces unsweetened chocolate, melted and cooled slightly 1 1/4 cups orange marmalade Vanilla-Bean Creme Anglaise
Gallery Steamed Chocolate-Gingerbread Pudding
Recipe Summary Servings: 10
Gallery
Steamed Chocolate-Gingerbread Pudding
Steamed Chocolate-Gingerbread Pudding
Steamed Chocolate-Gingerbread Pudding
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for mold 3 cups all-purpose flour 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground cloves 2 cups sugar 1 tablespoon finely grated orange zest 6 large eggs 1/2 cup unsulfured molasses 3 ounces unsweetened chocolate, melted and cooled slightly 1 1/4 cups orange marmalade Vanilla-Bean Creme Anglaise
Directions
Set a steamer insert into a large pot. Set an 8-cup steam pudding mold on steamer insert. Fill pot with enough water to reach halfway up sides of mold. Remove mold, and bring water to a boil.
Butter mold. Whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves.
Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. With machine running, add eggs, 1 at a time, beating until combined. Reduce speed to low; mix in flour mixture in 3 additions, alternating with molasses, beginning and ending with flour. Mix in chocolate.
Evenly spread marmalade in bottom of prepared pudding mold. Pour in batter. Cover mold with lid or a clean kitchen towel secured with kitchen twine. Place mold onto insert set in boiling water. Reduce heat, and simmer. Cover, and steam until a cake tester inserted into center comes out clean, 2 to 2 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
Remove mold from steamer, and let cool on a wire rack for 15 minutes. Invert onto a serving plate. Serve warm or at room temperature, with vanilla-bean creme anglaise.
Reviews
Add Rating & Review 33 Ratings 5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 33 Ratings 5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
Add Rating & Review
33 Ratings 5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
33 Ratings 5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
33 Ratings 5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
5 star values: 14 4 star values: 11 3 star values: 5 2 star values: 2 1 star values: 1
All Reviews for Steamed Chocolate-Gingerbread Pudding
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Chocolate-Gingerbread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
