Steamed Chocolate Puddings

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    329
based on 12 ratings

This recipe makes 4 individual chocolate puddings, perfect for a small dinner party. Adding chocolate to the mixture before steaming creates a delicious melt in the middle surprise! For best results, you should use dariole moulds made of aluminium or stainless steel.

recipe updated Dec 18, 2024

Ingredients

  • Butter icon
    Butter
    as needed
  • Butter icon
    Butter
    50 g
  • Chocolate icon
    Chocolate
    as needed
  • Cocoa powder icon
    Cocoa powder
    as needed
  • Icing sugar icon
    Icing sugar
    75 g
  • All purpose flour icon
    All purpose flour
    100 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Cocoa powder icon
    Cocoa powder
    20 g
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    1
  • Milk icon
    Milk
    50 ml
  • Water icon
    Water
    750 ml

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Dariole molds
  • kCook icon Cooking chef xl bowl
  • kCook icon Steaming basket - cooking chef xl

Step preview

  1. Cut squares of foil and parchment paper, approx. 15cm for each mould and set aside
  2. Prepare 4 clean Dariole molds
  3. Brush with butter
  4. Add cocoa powder to the Dariole molds
  5. Coat until covered then set aside
  6. Attach the Creaming Beater
  7. Sift icing sugar, all purpose flour and baking powder into the Cooking Chef XL Bowl
  8. Add butter, cocoa powder, egg, egg yolk and milk to the Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Mix with splashguard fitted - 1 min, Speed Max
  11. Transfer content of Cooking Chef XL Bowl to 4 Dariole molds
  12. Fill each mould halfway up, the mixture will expand as it steams
  13. Add chocolate to the Dariole molds
  14. Place a piece of foil onto a work surface
  15. Brush with butter
  16. Place a piece of parchment paper on top
  17. Fold a pleat in the centre of the foil and parchment paper
  18. Place the foil side down on top of each mould
  19. Secure tightly with string and fasten
  20. Transfer molds to Steaming basket
  21. Clean Cooking Chef bowl
  22. Add water to the Cooking Chef XL Bowl
  23. Remove the Creaming Beater
  24. Steam with splashguard fitted - 30 min, 100°C, Speed OFF
  25. Carefully remove the steamer basket and check to see if the puddings are cooked through
  26. Run a knife around the edges of the mould to loosen
  27. Turn out the puddings onto a serving plate
  28. Serve
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