Chocolate pudding

Chocolate pudding

Category: Confectionery

Ingredients
DOUGH
Softened butter	100g
Sugar, brown	2/3 stack
Eggs (large)	2 pcs.
Pancake flour (classic, not with yeast)	3/4 cup and 2 tbsp. l.
Cocoa powder	2 tbsp. l
GLAZE
Dark chocolate	200gr.
Sugar	1 tbsp. l.
Cream (fatty)	5 tbsp. l.
Walnuts (roasted)	1/2 stack.

Cooking method

• 1. Oil a deep mold.
• 2. Melt the chocolate in a water bath. Remove from heat, add sugar, cream and nuts, stir. Pour the mixture into a mold.
• 3. Beat the drain with a mixer. butter with sugar, add yolks and beat again. Sift flour, mix with cocoa, knead the dough, gradually adding flour to the beaten butter, until smooth, carefully add the whites beaten into a strong foam. Transfer the dough into a mold with glaze, close the lid, place on a wire rack with water and simmer in a water bath for about 1.5 hours. Put on a dish and you can taste!
• I really do this pudding in a regular plastic mold with a lid, in a double boiler, it takes 1 hour. I think the cartoon should also work, I don't have it, unfortunately, otherwise I would have tried it for sure. Very chocolatey and delicious.

Time for preparing:

1 hour

Note

Photo of Nagira, beauty is simply breathtaking!




Puddings are flour products that are appetizing in appearance and delicate in taste. Puddings are made from eggs. butter or margarine, icing sugar, flour (preferably premium), semolina, rice, bread crumbs, grated biscuit or butter biscuits, crushed nuts, poppy almonds, oatmeal, cottage cheese. This flour dish IS STEAMED by placing the pudding dough in a special, lidded dish (a mug with a lid, a tin dish, an enamel pan, etc.), which is immersed in 1/3 of its volume in a pan with boiling water, then covered cover. The pudding is boiled for 45 minutes. - one hour, depending on the volume of the dish for the pudding dough. Sometimes, when this dish is small, it is enough to cook the pudding for 20-30 minutes.

To prepare the pudding, you must thoroughly knead the dough, and strictly follow the weight recommendations contained in the recipe. Before spreading the dough, the mold is liberally greased with butter or margarine and sprinkled with breadcrumbs so that the dough does not stick. The mold or other utensils are filled with dough only 3/4 of the volume, since during cooking the pudding increases in volume, “rises”. The lid must also be greased with butter or margarine and sprinkled with breadcrumbs so that the pudding does not stick to the lid on top when the dough rises during baking. The water in the pan, where the mold with the pudding dough is placed, should constantly boil: if the water boils away, add boiling water to the pan so that the cooking process does not stop. The water level in the pot must be constant. When the pudding is ready, remove the mold from the water and carefully lay the product out of it. Ready-made pudding is served hot or cold, sprinkled with fruit juice, compote, jelly or garnished with whipped cream and fruit. fruit foam, crushed chocolate, etc. To make sure the pudding is ready, you need to take the mold out of the water and open the lid, pierce it on top with a needle or a wooden stick: if the dough does not stick to the needle or stick, the dish is ready.

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I love these sweets, if you could put a photo, even the smallest one, I would be very grateful

I'm not very friendly with photo uploads yet, well, what happened

for the test:
100gr. softened. draining. oils
2/3 cup sugar, brown
2 large eggs
3/4 cup and 2 tbsp. l. pancake flour - classic not on yeast
2 tbsp. l cocoa powder

for glaze:
200gr. dark chocolate
1 tbsp. l. sah. sand
5 tbsp. l. heavy cream
1/2 stack. walnuts - pre-fry

1. Oil a deep mold.
2. Melt the chocolate in a water bath. Remove from heat, add sugar, cream and nuts, stir. Pour the mixture into a mold.
3. Beat the drain with a mixer. butter with sugar, add yolks and beat again. Sift flour, mix with cocoa, knead the dough, gradually adding flour to the beaten butter, until smooth, carefully add the whites beaten into a strong foam. Transfer the dough into a mold with glaze, close the lid, place on a wire rack with water and simmer in a water bath for about 1.5 hours. Put on a dish and you can taste!

I really do this pudding in a regular plastic mold with a lid, in a double boiler, it takes 1 hour. I think the cartoon should also work, I don't have it, unfortunately, otherwise I would have tried it for sure. Very chocolatey and delicious.

is it possible to put a plastic form in a double boiler? especially closed with a lid?

Why not? The mold can withstand heating up to 120, it never happens in a double boiler, the main thing is that it fits in size. So Admin advises making pudding from poultry in a double boiler, you can do that https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=664.0
I just have a sweet version and he needs more time. By the way, the mold should be at least a liter, it is even better to take more, it rises in the process, or to make half the recipe if the large mold does not fit into the steamer.

[kleskox35]

kleskox35, a very interesting recipe - prepared with glaze

Only the portion is impressive
I haven't made puddings yet, but I read that they are eaten right after cooking ... I'm afraid we won't master it right away, but will your pudding remain edible after cooling? Or can you warm it up? Actual questions - I want to try your dessert in a double boiler

It eats well when it has cooled down, I never even have a piece left for tomorrow, they all eat it in one day, it's very tasty. By the way, mine prefer it to cooled down, I practically do not serve it hot

[kleskox35]

kleskox35, finally took a picture of your pudding (more precisely, now mine)
over the past two months I have done several times
the first time was, of course, a trial one - both for the pudding and for the form, which I was looking for specially for it and a double boiler - silicone (with a hole) with a volume of 0.5 liters - I will immediately clarify for my followers (and you will have them!) - this is for half of the recipe.
I messed it up right away - turned the mold over, not letting the pudding cool down (well, I wanted to try it hot anyway) - and the uncooled glaze swam and no aesthetics came out ... room T and refrigerate overnight. Result in the photo


I want to admit that I changed the recipe a little for myself, what is in the photo:
I would never believe that I could have a lot of chocolate
but then I diminished the chocolate - for the glaze I took 2 times less and without sugar;
and in the dough: cocoa 2 tbsp. l. BUT without the top - with a knife along the edges of the spoon and what is left - into the dough; sugar. powder - 120 gr.; beat eggs without dividing;
I use rustic cream instead of butter.

In general, I am still surprised - what a baked and tender dough is obtained in a double boiler ... Thank you very much for the recipe, kleskox35

I'm very glad that you liked it, I also have this pudding one of my favorites, though mine didn't have to reduce anything, we all have a sweet tooth. The dough is really the most tender.

An interesting recipe. Actually looking for a traditional English Christmas pudding. Here on the site I found only your recipe. But advice will come in handy, thanks.

I have several recipes for classic English puddings, but none of them pass like Christmas, though some of the names are worth it! "Lord Randall" with dried apricots and custard, "Toffee" with dates and nutmeg, lemon with honey and ginger, bread with orange and raisins .... well, mouth watering

Oh, it seems that this is what you need! Share recipes? He wants to present pudding to children at a celebration in honor of Catholic Christmas - so that they can get acquainted.But I doubt I've ever done that. Suddenly, the children will not like it: they are more used to cakes and cakes, and here is PUDING!
P.S. At least 1-2 recipes. Those that, in your opinion, children might like.

[zalina74]

zalina74 , I found this pudding. May come in handy ..

Thank you!

Oksana, thanks again for the cupcake!
I always have it in the freezer: the guests came - cut it into portions - in 15 minutes it's ready

I don’t know if I’m giving the link correctly - write if you need something differently

how beautiful ... I have a double boiler for several years and I do not cook anything in it .... and your recipe is so tempting! Thank you!

Try it, Tanechka, you won't regret it.

Oksanochka, I have not regretted it already, but just in a culture shock! I did not expect that such a miracle could turn out in a double boiler. the only thing was that I didn't make the icing, there was no chocolate at home. delicious!

Can you do it without a uniform? Just in the soup and omelet container that came with the steamer?

I think it is possible without a form, I did it in a simple plastic container.

Thank you, I will.

Question to the author of the recipe.
For a long time I have this recipe in the bookmarks, one problem in the recipe stops me from cooking. For some reason, no one paid attention.
The fact is that pancake flour is called flour with the addition of baking powder. Not yeast.
The pancake is immediately named classic. And the classic one is flour without any additives at all.

So what kind of flour is used here?
I still think that a pancake with baking powder, because my experience of making English pudding with jam in a double boiler suggests that baking powder will give good porosity, without it the pudding will not rise.
I don't like pancake flour, because the manufacturer can cheat with its quality, relying on baking powder, and its quantity is questionable there. It is better to take classic flour and add baking powder separately.