DB Challenge – Traditional Chocolate English Pudding

The concept seemed so strange to me,
Steam a cake? An oddity!

My first attempt, a total disaster (see previous post),
Back to the kitchen to try and master.

I could not swallow kidney and meat,
So I went with a chocolatey, berry sweet.

Measurements not too defined,
With pause the cocoa is combined.

Doubt about consistency,
Can’t handle another deficiency.

Ramekins are readied with butter,
“Please, please rise,” I pleadingly utter.

Cover tight with foil and string,
Just enough room for the sponge to spring.

Into the pot, steaming hot.
Cook for an hour, clean up the flour.

The time has come to check my cake,
Steeling myself for a chocolatey wake.

I slowly pull the foil back,
Praying I’m no kitchen hack.

Before my very thankful eyes,
A chocolate mountain indeed did rise!

Berries drunk on sweet Chambord,
Ganache and cream on top I pour.

A bite begets a satisfied sigh,
It tastes so good I can’t deny.

Maybe pudding’s Bill Cosby,
Would don an accent just for me.

Thanks so much to Esther from The Lilac Kitchen for hosting this month’s Daring Baker’s Challenge. I would never have steamed a sponge cake if it weren’t for this challenge. Like I said, my first attempt was a disaster, but it was a delicious disaster – See Fabulous Foibles. I am so happy that I tried again. The cake was dense but very moist. I strayed from Esther’s original sweet dough recipe after studiously researching Traditional English Puddings. This recipe is taken from about four others I saw.

Traditional Chocolate English Pudding

1 cup butter

2 eggs

1 cup sugar

1 1/3 cups self-rising flour

1/2 cup cocoa powder

1 cup semi-sweet chocolate chips

1 tsp. vanilla

1/3 cup milk

4 oz. semi-sweet chocolate – chopped finely

4 oz/ heavy cream

1 T. Karo’s light syrup

1 cup heavy cream

2 T. powdered sugar

Strawberries, sliced

Butter 4 large ramekins (should be taller rather than wider.) Set them aside.  Fill a pot or double-boiler with water and bring to a boil. Make sure that the water level is no further than half-way up the ramekins.

Combine the flour and the cocoa powder in a separate bowl.  In a mixer, cream the butter until it is light and fluffy.  Add the sugar and mix for another two minutes.  Add the eggs, one at a time.  Mix in the vanilla.  Add the dry ingredients alternately with the milk.  Gently fold in the chocolate chips.

Fill the ramekins 3/4 of the way up and smooth the batter.  Cover them with foil leaving enough room for the cake to rise. Ensure that no steam escapes by tying a string or putting a rubber-band around the top of the foil.  Place them in the pot to steam for 90 minutes.

Take the foil covering off and turn over in a dish.

For the ganache, bring the 4 oz. of heavy cream to a gentle steam.  Pour it onto the chopped semi-sweet chocolate and stir until melted.  Add the Karo’s syrup for gloss.  Drizzle the ganache over the cake.  Whip the heavy cream with the powdered sugar and 1 tsp. of vanilla.  Top the cake with whipped cream and sliced strawberries.  Drizzle the cake and berries with Chambord.