Steamed Malt Chocolate Pudding
‘Our Steamed Malt Chocolate pudding is a decadent and delicious alternative to traditional steamed fruit puddings, and not just for the Christmas table! Pull out this recipe for a super yummy dessert in winter too!’
Saunders’ Malt Extract is available at most Coles and Woolworths supermarkets
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- tbsp Saunders’ Malt Extract
- 175 grams Unsalted Butter
- 1 tsp Natural Vanilla Extract
- 2 Tbsp Saunders’ Malt Extract
- 1/2 cup Well Packed Light Brown Sugar
- 1/2 cup Well Packed Dark Brown Sugar
- 3 Eggs
- 1 1/4 Cup Self Raising Flour
- 3/4 cups Good Quality Cocoa Powder
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- Beat together the butter, vanilla, Saunders’ Malt Extract, and sugars until light in colour and creamy.
- Add the eggs and mix until combined.
- Sift together the flour and cocoa, and add to the wet ingredients.
- Grease a 1.2L pudding basin and line the base with a circle of baking paper. Fill with the pudding mixture and cover the top with a circle of pleated, greased baking paper larger than the circumference of your pudding basin. Cover with a circle of foil large enough to encase your pleated baking paper. Add your pudding basin’s lid, or if your basin doesn’t have a lid, use baking string to seal the top of your pudding and make a handle.
- Fill the kettle and boil. Use a pot that’s large enough to hold your pudding basin with the lid on. Place a metal trivet in the base of your pot and add your pudding. Pour the freshly boiled water until it comes half way up the side of your pudding basin. Bring the water to a simmer and cover with the lid.
- Steam for 2.5 hours, checking the water level every 30 minutes. Always top up the water with freshly boiled water from the kettle to prevent changing the temperature of the water. Your pudding is done when a skewer inserted into the centre has a few damp crumbs when removed.
- Allow to cool slightly before removing from the basin. Top with crushed malt chocolates, a generous serve of malted caramel sauce, and a dollop of double cream.