Best steamed puddings resemble fine moist cake

Steamed puddings are so old-fashioned and comforting, and for many of us, chocolate is one of the essential food groups. Many thanks to all who sent recipes in response to a request from an affectionate wife for the rich steamed chocolate pudding that her husband recalls his mother made. I decided to try the species of pudding made with chocolate squares instead of cocoa powder. Among those were two nearly identical ones from Barbara Moulton in Bar Harbor and Marnie MacDougall of Belfast. Those recipes are included below.

Steamed puddings at their best are like a nice moist cake, and this one rose beautifully, is tender and chocolatey, a golden oldie for sure. For steaming, I used a double boiler following a tip from neighbor Sharon Hall and suggested by some of the other recipes. This good idea is a tad simpler than the old greased mold thing. It took two hours to steam, as it probably would if you used a coffee can or a pudding bowl. If you use a mold with a tube, it will go faster – an hour and a half. Test as you would for any cake by inserting a knife or skewer. When it comes out clean, the pudding is done. Don’t forget to drizzle on cream for a sauce when you serve it, or make hard sauce if you wish.

Looking for…

A lady from Blue Hill writes, “Someone out there must have the old recipe for Jordan Marsh Blueberry Muffins – I’ve lost mine. And yes, I know they’re too sweet, but I remember using less sugar and they turned out just right.”

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

Steamed Chocolate Pudding

Serves 8

3 tablespoons butter

2/3 cup white sugar

1 egg beaten

21/2 squares of unsweetened

baking chocolate, melted

21/4 cups of flour

41/2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

Grease the top section of a two-quart double boiler, and set a kettle of water on to boil. Cream the butter, then beat in the sugar gradually. Beat in the egg, and add the melted chocolate and mix well. Sift together flour, baking powder and salt. Stir the dry ingredients into the chocolate mixture alternating with milk. Mix till you have a smooth but fairly stiff batter, and then spoon into the double boiler. Put hot water in the bottom of the double boiler, and set in the top part with a lid on it. Keep over a medium flame so it bubbles steadily, adding more hot water as it boils away. Check after two hours to test if it’s for done. If the very top is still a little sticky, you can let it boil another 15 minutes, or just relax and enjoy the gooiness.