Spanish · Dessert
Dark Chocolate Rum Pudding
A dense, boozy steamed chocolate sponge pudding infused with dark rum, finished with lightly whipped cream and a scatter of fresh orange zest — a rich, grown-up take on a classic Spanish-inflected steamed dessert.
$1
15 minsPrep
25 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
461Calories
7.8gProtein
29.7gFat
40.7gCarbs
21.2gSugar
4.8gFiber
248mgSodium
140mgChol
17.5gSat Fat
301mgPotassium
52mgCalcium
4.5mgIron
0.3mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
1.9gAlcohol
Goes well with
Spanish Hot Chocolate
local
Oloroso Sherry
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Butter two 180ml ramekins and dust lightly with cocoa powder, tapping out the excess.
2
Melt the chopped dark chocolate and butter together in a double boiler over gently simmering water, stirring until smooth, then remove from the heat.
3
Whisk the sugar into the beaten egg until pale, then fold in the melted chocolate mixture.
4
Sift the flour, cocoa powder and baking powder over the batter and fold through gently, then stir in the dark rum.
5
Divide the batter evenly between the two ramekins, filling to about two-thirds full.
6
Cover each ramekin tightly with foil and set them in a steamer or a deep pan with simmering water reaching halfway up the sides.
7
Steam for 25 minutes until well risen and set but still soft in the centre, topping up water as needed.
8
Remove the ramekins, uncover, and rest for 2 minutes before running a knife round the edge to loosen.
9
Top each pudding with a spoonful of lightly whipped cream and a scatter of fresh orange zest, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Chocolate Dark 70, chopped
- 30g30g Butter, softened
- 30g30g Sugar White
- 50g50g Egg, beaten
- 30g30g All Purpose Flour, sifted
- 10g10g Cocoa Powder, sifted
- 2g2g Baking Powder
- 15g15g Dark Rum, 75% alcohol retained
- 20g20g Heavy Cream, whipped, 1
- 5g5g Orange, zested, 1
