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Dark Chocolate Pudding with Mocha Sauce
Dark Chocolate Pudding with Mocha Sauce is a modern British recipe for a classic dessert of a steamed chocolate sponge pudding that's served with chocolate and coffee cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Dark Chocolate Pudding with Mocha Sauce.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBritish Recipes
Dark Chocolate Pudding with Mocha Sauce: Classic British recipe for a steamed chocolate pudding served with a chocolate and coffee cream sauce.
Ingredients:
For the Pudding:
175g self-raising flour
140g plain flour
35g cocoa powder
1/4 tsp bicarbonate of soda
150g butter
100g caster sugar
50g soft dark brown sugar
100g dark chocolate, chopped
1 tsp vanilla extract
2 eggs, lightly beaten
180ml buttermilk
For the Mocha Sauce:
50g butter
150g dark chocolate, chopped
350ml cream
1 tbsp instant coffee powder
2 tbsp chocolate liqueur
Method:
Sift together the flours, cocoa powder and bicarbonate of soda into a large mixing bowl. Form a well in the centre then combine the butter, sugar, chocolate and vanilla extract in a small pan. Stir over low heat until the butter and chocolate have melted and the sugar has dissolved.
Take off the heat then add the butter mixture, beaten eggs and buttermilk to the dry ingredients. Using a wooden spoon, stir until well combined (but do not over-beat).
Take a 2l pudding basin and brush with melted butter. Line its base with baking parchment and grease this. Grease a large sheet of aluminium foil and a large sheet of greaseproof paper (pleat this in the centre).
Spoon the batter into the prepared basin then cover with the greaseproof paper and then the aluminium foil (add these greased side down). Place the pudding basin lid over the foil (if you have on) and secure the clips. Alternatively tie the foil and paper in place with string.
Place the basin on a trivet or upturned plate in a deep saucepan. Carefully pour boiling water down the side of the pan so that it comes half way up the side of the basin. Bring to a boil, cover and cook for about 75 minutes (during this time top the liquid level up with boiling water to ensure that the pan does not boil dry).
In the meantime, prepare the Mocha Sauce. Combine the butter, chocolate, cream and coffee powder in a small pan. Stir over low heat until the butter has melted and the mixture is smooth. Add the chocolate liqueur, stir until well combined then take off the heat. If desired, the sauce can be prepared beforehand and re-heated in the microwave prior to serving.
When the pudding is cooked, remove the basin from the saucepan and take off the heat. Serve sliced into wedges and accompanied by the Mocha Sauce.
