No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Steamed Chocolate-Gingerbread Pudding

Orange zest infuses a steamed chocolate-gingerbread pudding topped with orange marmalade.

  • servings: 10

advertisement

advertisement

Ingredients

  • 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for mold
  • 3 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 cups sugar
  • 1 tablespoon finely grated orange zest
  • 6 large eggs
  • 1/2 cup unsulfured molasses
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 1 1/4 cups orange marmalade
  • Vanilla-Bean Creme Anglaise

Directions

  1. Step 1

    Set a steamer insert into a large pot. Set an 8-cup steam pudding mold on steamer insert. Fill pot with enough water to reach halfway up sides of mold. Remove mold, and bring water to a boil.

  2. Step 2

    Butter mold. Whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves.

  3. Step 3

    Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. With machine running, add eggs, 1 at a time, beating until combined. Reduce speed to low; mix in flour mixture in 3 additions, alternating with molasses, beginning and ending with flour. Mix in chocolate.

  4. Step 4

    Evenly spread marmalade in bottom of prepared pudding mold. Pour in batter. Cover mold with lid or a clean kitchen towel secured with kitchen twine. Place mold onto insert set in boiling water. Reduce heat, and simmer. Cover, and steam until a cake tester inserted into center comes out clean, 2 to 2 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).

  5. Step 5

    Remove mold from steamer, and let cool on a wire rack for 15 minutes. Invert onto a serving plate. Serve warm or at room temperature, with vanilla-bean creme anglaise.

Source
Martha Stewart Living, December 2009

advertisement

advertisement