Tuesday, December 2, 2008

Steamed Chocolate Pudding

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Steamed Chocolate Pudding
Categories: desserts, chocolate, puddings/custards, steamed
Yield: 12 servings

1 3/4 c all-purpose flour
1 1/2 ts baking powder
1 1/4 c reduced-fat milk
2 ts instant espresso powder
or instant coffee crystals
1/4 c butter; (no substitutes)
1 c sugar
1/2 ts almond extract
2 eggs
2 egg whites
4 oz unsweetened chocolate;
-melted and cooled
1/4 c chopped almonds
powdered sugar optional
CHOCOLATE SAUCE: OPTIONAL
3/4 c semisweet chocolate pieces
1/4 c butter; (no substitutes)
1/2 c sugar
1 5 ounce can evaporated milk

GREASE and flour a 2 1/2-quart heatproof glass mixing bowl or a 10-cup
steamed pudding mold with cover.

STIR TOGETHER flour and baking powder in a small mixing bowl; set aside.
Combine milk and espresso powder or coffee crystals, stirring till
dissolved; set mixture aside.

BEAT butter in a large mixing bowl with an electric mixer on medium to high
speed for 30 seconds. Add sugar and almond extract; beat till
well-combined. Add eggs and egg whites, one at a time, beating on low speed
after each addition just till combined. Stir in melted chocolate.

ADD flour mixture and milk mixture alternately to butter mixture, beating
on low speed after each addition just till combined. Stir in almonds. Pour
batter into prepared bowl or mold. Cover with greased foil or put lid on
mold; press foil tightly against edge of bowl.

PLACE bowl or mold on a rack in a deep kettle. Add water to a depth of
about 1 inch up sides of bowl or mold. Cover the kettle and bring water to
boiling; reduce heat to simmering. Steam for 1 1/2 to 1 3/4 hours or till a
long wooden pick or skewer inserted in center of pudding comes out clean.
Check water level about every 30 minutes, adding boiling water to the
kettle as necessary.

REMOVE the bowl or mold from kettle and remove foil or top. Cool the
pudding for 10 minutes; unmold onto serving platter. Let stand for 30 to 40
minutes on a wire rack to cool slightly. If desired, sift powdered sugar
over top of pudding and serve warm with Chocolate Sauce.

Makes 12 servings.

CHOCOLATE SAUCE: Melt 3/4 cup semisweet chocolate pieces and 1/4 cup butter
(no substitutes) in a heavy small saucepan over low heat. Add 1/2 cup
sugar. Gradually stir in one 5-ounce can (2/3 cup) evaporated milk. Bring
to boiling; reduce heat. Boil gently, uncovered, over low heat for 8
minutes, stirring frequently. Remove pan from heat. Cool slightly.

Makes 1 1/2 cups.

Nutrition facts per serving: 253 calories, 6 g protein, 34 g carbohydrate
(17 g sugars), 12 g total fat (4 g monounsaturated, 6 g saturated), 48 mg
cholesterol, 2 g fiber, 126 mg sodium. Daily Values: 7% vitamin A, 0%
vitamin C, 8% calcium (83 mg), 9% iron (2 mg), 3% folate.

Source:
"Better Homes & Gardens Lightstyle, Spring 2001"
Copyright:
"©2001 Meridith Corporation"
Ratings : Points 0-10 6 - - - - -
- - - - - - - - - - - - - -

Per Serving (excluding unknown items): 329 Calories; 16g Fat (42.6%
calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 60mg
Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

NOTES : You won't exactly need the chocolate sauce for this warm, moist
dessert, but we thought we'd provide the recipe for the silken topping just
in case.

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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