Crazy Chuck's Chocolate Orange Steamed Pudding
Chocolate Orange Steamed Pudding
1 stick butter
1 C sugar
2 oz unsweetened chocolate
1 3/4 C flour
1/4 C cocoa
2 t baking powder
1/2 C orange juice (fresh is always best)
1 1/2 T grated orange rind
1 1/2 T grated lemon rind
3 T Grand Marnier/Triple Sec or other orange flavored liqueur
The hardest part is finding a pudding tin. Most gourmet cooking shops have them
and for sure William-Sonoma does. For what it is worth, this is a recipe of my
own invention and no warranty is made. Those who have tried it are still alive
and say that they liked it (a lot.)
Soften the butter and chocolate. In a large bowl cream the butter and chocolate and add the sugar a little at a time beating til fluffy.
Add the eggs one at a time beating well after each. Sift together the flour, cocoa, and
baking powder and to the butter mixture alternating with the orange juice and liqueur.
Stie in the orange and lemon rinds.
Put the batter in a well-buttered pudding tin and place the tin in a pot (big one) with
water 3 inches up the side. Bring the water to a boil and keep it at a brisk but not a
rolling boil for about two hours. You may need to add water periodically so watch it
Take it out and let it cool for about 10-15 minutes. Remove the lid from the pudding tin
and invert over a plate then rap sharply. The pudding should fall out. If it doesn't
you must buy a new tin and start over (NOT.)
Serve warm with orange hard sauce.
Orange Hard Sauce
3/4 stick butter
1 C powdered sugar
1/4 C Orange juice
1 T grated orange rind
1 shot same liqueuer as pudding
Soften the butter. Cream the butter then gradually beat in the sugar. Beat in the liquids
and the orange rind. Add more sugar as needed to get the consistency you want.
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