Steam Oven Steamed Chocolate and Orange Milk Marble Pudding

 

Steamed Chocolate and Orange Milk Marble Pudding

This steamed pudding offers a delightful contrast of rich chocolate and bright citrus, swirled together in a smooth, milky base. The gentle steaming process creates a wonderfully tender and moist texture that melts in your mouth. It's a comforting and elegant dessert that's surprisingly easy to make. The balanced flavours of creamy milk, bittersweet chocolate, and zesty orange appeal to a wide range of palates, making it a crowd-pleaser.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients:

For the Chocolate Batter:

• 150g dark chocolate (at least 50% cocoa solids), finely chopped
• 125ml milk
• 25g unsalted butter
• 1 large egg
• 25g caster sugar
• 15g plain flour

For the Orange Batter:

• 300ml milk
• 50g caster sugar
• Zest of 1 large orange
• 1 large egg
• 20g cornflour

Equipment:

• 6-8 individual ramekins or one 1.2-litre pudding basin
• Mixing bowls
• Whisk
• Spatula
• Steamer basket or a large pot with a tight-fitting lid

Instructions:

1. Prepare the Chocolate Batter:

• In a heatproof bowl set over a saucepan of gently simmering water (making sure the bottom of the bowl doesn't touch the water),¹ melt the chopped dark chocolate, milk, and butter together, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
• In a separate bowl, whisk the egg and sugar together until pale and slightly thickened.
• Gradually whisk the cooled chocolate mixture into the egg mixture until well combined.
• Sift in the plain flour and gently fold it in until just incorporated. Set aside.

2. Prepare the Orange Batter:

• In a saucepan, combine the milk, sugar, and orange zest. Heat gently over medium heat, stirring until the sugar dissolves and the milk is just simmering. Do not boil. Remove from the heat.
• In a separate bowl, whisk the egg and cornflour together until smooth.
• Slowly pour the warm orange milk mixture into the egg mixture, whisking constantly to prevent the egg from scrambling.
• Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.² Remove from the heat and let it cool slightly.

3. Assemble and Steam the Pudding:

• Lightly grease the ramekins or pudding basin.
• Spoon alternating dollops of the chocolate and orange batters into the prepared moulds. Use a skewer or the tip of a knife to gently swirl the batters together, creating a marble effect. Be careful not to over-mix.
• For individual ramekins: Cover each ramekin tightly with foil.
• For a pudding basin: Cover the top of the basin with a double layer of parchment paper and then a layer of foil, pleating the paper and foil in the middle to allow for expansion. Tie securely with kitchen string.
• Place the ramekins or pudding basin in a steamer basket set over a pot of simmering water (the water level should be below the bottom of the steamer basket). Alternatively, place them directly in a large pot with a little water at the bottom and a trivet to elevate the moulds.
• Cover the pot with a tight-fitting lid and steam gently for 30-40 minutes for individual ramekins, or 45-55 minutes for a pudding basin, or until a skewer inserted into the centre comes out with moist crumbs attached.

4. Serve:

• Carefully remove the ramekins or pudding basin from the steamer.
• Let the individual puddings cool slightly before serving directly from the ramekins.
• To unmould a pudding basin, let it cool slightly, then run a knife around the edge of the pudding. Place a serving plate upside down over the basin and quickly flip it over. Gently tap the bottom of the basin to release the pudding.
• Serve warm with a dollop of cream, custard, or a sprinkle of extra orange zest.

Tips:

• Ensure the water in your steamer is simmering gently, not boiling vigorously, to prevent the puddings from becoming tough.
• Don't over-mix the batters when creating the marble effect, as this can result in a muddy appearance.
• For a more intense orange flavour, you can add a teaspoon of orange extract to the orange batter.
• If you don't have a steamer, you can bake the puddings in a water bath (bain-marie) in a preheated oven at 160°C (320°F) for a similar amount of time.
• Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave.