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Chocolate steamed pudding with ganache

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Your new favourite dessert has landed thanks to this Chocolate steamed pudding recipe. Served with a rich ganache, it's warming, delicious and guaranteed to impress any crowd.

  • Serves8
  • Cook time1 hour 45 minutes
  • Prep time15 minutes, (+ 10 mins cooling time)
Chocolate steamed pudding with ganache

Ingredients

  • 80g unsalted butter, softened, divided
  • ½ cup (50g) cocoa powder
  • 1½ cups (200g) plain flour, sifted
  • 1½ tsp bicarbonate of soda
  • ½ tsp sea salt flakes
  • 1½ cups (125ml) caster sugar
  • ½ cup (125ml) canola oil
  • 2 large Coles Australian Free Range Eggs
  • 1 tsp pure vanilla extract
  • 2/3 cup (160ml) buttermilk
  • 2/3 cup (160ml) thickened cream
  • 2 tbs golden syrup
  • 115g dark chocolate (70% cacao), coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Brush the lid and inside of a non-stick metal 2L pudding basin with 10g of the butter. Line the base with a disc of baking paper. Brush paper and basin with 10g of the butter and refrigerate.
  2. Step 2

    In a small saucepan, bring 2/3 cup (160ml) of water to a simmer. Add cocoa powder and whisk for about 1 min or until mixture has thickened slightly. Set aside to cool.

  3. Step 3

    In a medium bowl, whisk flour, bicarbonate of soda and salt. In a large bowl, whisk sugar and oil to blend. Whisk in eggs and vanilla. Add flour mixture in 3 additions, alternating with buttermilk. Whisk in cocoa mixture.
  4. Step 4

    Pour batter into prepared basin and cover with lid. Place a small upturned heatproof saucer in the base of a tall pot. Place basin on saucer. Pour enough boiling water into pot to reach halfway up side of basin. Bring water to a simmer over high heat. Cover pot, and reduce heat to low. Steam pudding, without removing lid, for 1 hour 40 mins or until it springs back when gently pressed and a toothpick inserted into centre of pudding comes out clean. Carefully lift basin from pot and set it on a wire rack. Let pudding cool for 10 mins.
  5. Step 5

    Meanwhile, in a saucepan, bring cream and golden syrup to a simmer. Remove from heat and add chocolate. Stand for 5 mins. Whisk until smooth. Whisk in remaining butter. Set aside. If ganache becomes too thick, gently rewarm over low heat for 30 secs or until smooth.
  6. Step 6

    Invert pudding onto a cake plate. Pour over one-third of the ganache. Slice the pudding and serve with remaining ganache.

    Chocolate steamed pudding with ganache

    Chocolate steamed pudding with ganache
    • Serves8
    • Cook time1 hour 45 minutes
    • Prep time15 minutes, (+ 10 mins cooling time)
    Ingredients
    • 80g unsalted butter, softened, divided
    • ½ cup (50g) cocoa powder
    • 1½ cups (200g) plain flour, sifted
    • 1½ tsp bicarbonate of soda
    • ½ tsp sea salt flakes
    • 1½ cups (125ml) caster sugar
    • ½ cup (125ml) canola oil
    • 2 large Coles Australian Free Range Eggs
    • 1 tsp pure vanilla extract
    • 2/3 cup (160ml) buttermilk
    • 2/3 cup (160ml) thickened cream
    • 2 tbs golden syrup
    • 115g dark chocolate (70% cacao), coarsely chopped
      Description

      Your new favourite dessert has landed thanks to this Chocolate steamed pudding recipe. Served with a rich ganache, it's warming, delicious and guaranteed to impress any crowd.

      Method
      1. Step 1

        Brush the lid and inside of a non-stick metal 2L pudding basin with 10g of the butter. Line the base with a disc of baking paper. Brush paper and basin with 10g of the butter and refrigerate.
      2. Step 2

        In a small saucepan, bring 2/3 cup (160ml) of water to a simmer. Add cocoa powder and whisk for about 1 min or until mixture has thickened slightly. Set aside to cool.

      3. Step 3

        In a medium bowl, whisk flour, bicarbonate of soda and salt. In a large bowl, whisk sugar and oil to blend. Whisk in eggs and vanilla. Add flour mixture in 3 additions, alternating with buttermilk. Whisk in cocoa mixture.
      4. Step 4

        Pour batter into prepared basin and cover with lid. Place a small upturned heatproof saucer in the base of a tall pot. Place basin on saucer. Pour enough boiling water into pot to reach halfway up side of basin. Bring water to a simmer over high heat. Cover pot, and reduce heat to low. Steam pudding, without removing lid, for 1 hour 40 mins or until it springs back when gently pressed and a toothpick inserted into centre of pudding comes out clean. Carefully lift basin from pot and set it on a wire rack. Let pudding cool for 10 mins.
      5. Step 5

        Meanwhile, in a saucepan, bring cream and golden syrup to a simmer. Remove from heat and add chocolate. Stand for 5 mins. Whisk until smooth. Whisk in remaining butter. Set aside. If ganache becomes too thick, gently rewarm over low heat for 30 secs or until smooth.
      6. Step 6

        Invert pudding onto a cake plate. Pour over one-third of the ganache. Slice the pudding and serve with remaining ganache.