160
Chocolate and cherry steam puddings
Serves 6
Ingredients:
50 g (2 oz) good quality plain
chocolate, broken into pieces
1 tsp instant coffee powder
mixed with 1 tsp hot water
1 tbsp milk
125 g (4
1
/
2
oz) butter
125 g (4
1
/
2
oz) caster sugar
2 eggs
1 tbsp cocoa powder
125 g (4
1
/
2
oz) self-raising flour
Pinch of salt
50–100 g (2–3
1
/
2
oz) cherries,
quartered, stoned and marinated
in crème de cassis
Method:
1. Butter 6 ramekin dishes and dust with a
sprinkling of sugar.
2. Place the chocolate, coffee and milk in a
solid container and cover with foil. Heat for
1 minute at 100°C. Remove the foil and stir
until all the chocolate has melted.
3. In a separate bowl, cream the butter and
sugar together until pale and fluffy. Beat in
the eggs, one at a time. Sieve the cocoa
powder, the flour and the salt, then gently
fold in along with the melted chocolate
sauce.
4. Place a tablespoonful of marinated cherries
into the bottom of each ramekin and top
with the chocolate mixture. Cover the
ramekins with cling film, pierce the film with
a fork or cocktail stick, then stand the
puddings in a perforated steam oven tray.
5. Steam at 110°C for 30 minutes or 100°C for
40 minutes.
6. Turn out onto a serving dish and serve warm
with cream or crème fraîche.
Tip
For decoration, melt together 150 g
dark chocolate and 50 g white
chocolate. Spoon a pool of this onto
each individual serving plate, and
turn out the steamed pudding on top.
Garnish with cape gooseberries.
