INGREDIENTS
Steamed chocolate pudding
2 eggs
100 g unsalted butter, softened
1 tsp vanilla extract
50 g caster sugar
50 g brown sugar
105 g self-raising flour, sieved
Pinch salt flakes
100 g good quality dark couverture chocolate 54%
60 ml cooking cream
150 g good quality milk couverture chocolate 33%
Chocolate fudge sauce
200 ml cooking cream
30 ml golden syrup
150 g good quality milk couverture chocolate 33%
Finishing
Punnet fresh raspberries
METHOD
Steamed chocolate pudding
- Place the eggs, in their shells, into a bowl of lukewarm water to warm them to body-temperature.
- Place the softened butter, vanilla, caster and brown sugar in the bowl of a freestanding mixer with a paddle attachment and beat until light.
- Lightly beat the eggs to break them up, then gradually add them to the butter mixture while continuing to beat.
- Fold in the flour and salt by hand.
- Melt the dark chocolate on low heat, induction setting 2.
- Lastly, fold in the melted dark chocolate and cooking cream, followed by the milk chocolate chips.
- Evenly divide the mixture between six 170ml jars.
- Cover each jar with a disc of greased baking paper and a piece of foil.
- Place into the steam oven and steam at 100°C for 30 minutes, until the puddings have risen, are firm to the touch and when a skewer is inserted, it comes out clean.
Chocolate fudge sauce
- Place the cream and golden syrup into a saucepan and heat on medium-high heat, induction setting 7, until it begins to boil
- Remove from the heat, pour over the chocolate and whisk to combine.
- Transfer the sauce into a jug, then pour over the top of each pudding.
Finishing
- Top the puddings with fresh raspberries.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
