WOW, this is my kind of dessert! Chocolatey with a cross between pudding & cake it is both & yet not either one. Delicious in pudding consistency with a cake like quality. This should be eaten warm dolloped with whipped cream but it is wonderful eaten cold too! Fun to make & very different from any dessert I ever made before. The basic recipe came from the web page called Not So Humble Pie & I did change it a tiny bit & I had to make it in a glass pan because I do not own a pudding mold but I think I will just have to go get one after making this! Give steamed pudding a try you will be GLAD you did!
1 & 1/2 Cups Flour
1/2 Cup Cocoa
1TBS +1 TSP Baking Powder
1/2 Cup Brown Sugar Packed Tight
1/2 TSP Salt
1/4 Cup Butter
2 Medium Eggs Beaten
2 TBS Molasses
1 & 1/2 TSP Vanilla
1 Cup Milk I used 1%
1 Heaping Cup Chocolate Chips
Butter your pan (pudding mold with lid preferred) I used a glass 1 & 1/2 quart casserole dish that would fit down in my large pot that I could steam in.
Beat eggs, milk, molasses & vanilla. Sift all dry ingredients together. Melt the butter then beat it into the dry ingredients. Now add your milk mixture & beat very well. Pour mixture into your buttered pan . Butter a parchment round & cover the top of your baking pan. Snap on mold lid OR if you are doing this the way I did seal the top with a double layer of aluminum foil. Place something in the bottom of your large pot like canning jar rings (3) or metal jar lids or a round rack that fits in the pot. Now place pudding dish that is sealed onto the item you used for the bottom rack. Fill pot with water so the water level is 1/3 the way up the sides of the pudding dish. Place lid in the pot & simmer for 1 hour on a low simmer. Test with a toothpick after one hour. It should have pudding & cake like crumbs but not liquid! Take out of it's water bath & let cool ten minutes before dumping out on the serving plate. Serve warm with whipped cream! This is a truly decadent dessert!
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