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Steamed Chocolate with Ice Cream and Chocolate Sauce

This makes one giant pudding or 10 mini ones.



  • 1.

    In a food processor with a whisk attachment, cream the butter and sugar until light and creamy. Slowly add the eggs into the mixer.

  • 2.

    Add the flour, then the baking powder and pinch of salt, keep mixing. Mix in enough milk to form ‘dropping’ consistency.

  • 3.

    Place in buttered, sugared mould, cover with tin foil and steam for 20 – 30 minutes  (1 hour for a large pudding)

  • For the sauce:  bring the water to the boil and slowly whisk in the bitter chocolate.:

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» Top Wine Matches For This Recipe

Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Steamed Chocolate with Ice Cream and Chocolate Sauce.


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