Steamed Chocolate Pudding

  • Recipe courtesy of Chef Rick Bartram at Elbow Beach Resort in Bermuda
  • Show: Giada's Weekend Getaways
  • Episode: Bermuda

Total Time:
25 hr 50 min
1 hr
Inactive Prep:
24 hr
50 min
6 servings


  • 1/2 cup butter softened
  • 1/2 cup soft brown sugar
  • 3 eggs, beaten
  • 1/2 cup self-raising flour (recommended: Wondra)
  • Pinch salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons dark chocolate, chopped finely
  • 5 tablespoons white chocolate, chopped finely
  • Directions

    Special equipment: Terrine mold

    Preheat oven to 350 degrees F.

    In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.

    Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.