Banana Chocolate Steamed Pudding with Chocolate Ganache

The first time I had steamed pudding was on the farm in Ireland and boy, was it unforgettable! Steamed pudding is like a cross between cake and a muffin- super dense and moist. It's extremely easy and manageable to make. At first, it's weird because your steaming it but when you get over that, your addicted to the results!

Banana Chocolate Steamed Pudding

Serves 6

1 3/4 cups self rising flour OR 1 3/4 cups all purpose flour and 2 tsp baking powder

6 Tbl unsalted butter, softened

2 ripe bananas

6 Tbl sugar

1/4 cup milk

1/2-3/4 cup chopped chocolate or chocolate chips

Pinch of salt

Prepare a steamer by filling a stock pot half way full of water. Cover and heat to boil. Butter and dust with flour a 6-cup deep bowl. Sift flour and baking powder in another bowl and cut in the butter until it resembles coarse bread crumbs.

Mash bananas in another bowl (sorry, lots of bowl needed for this one) then stir into the flour mixture. Whisk in the milk, egg and sugar. Fold in chocolate.

Put the batter in the buttered bowl and cover with foil. Foil should almost be to the bottom of the bowl and should be secure so no water gets in.

Once the stock pot is at a steady boil, carefully put the bowl into the water and cover. Steam for two hours. Add water as needed to keep constant steam. When done, run a knife around the top of the pudding to loosen it, then turn it over onto a serving dish. Serve hot with ganache over it.

For the chocolate sauce/ganache:

1 cup cream

1 cup chocolate chips

Heat cream in a small pot until a simmer, then pour over chocolate chips. Let sit for a minute then stir until smooth. Let sit/cool until desired thickness. Pour over steamed pudding and enjoy!

Chocolate Pudding

Yes, I consider myself a food snob. I only dislike a few things and if they're present, I'm over it. When I found out what gave pudding its pudding-ness, I couldn't handle it anymore- thanks a lot gelatin! So here's a lovely and safe chocolate pudding recipe that is to die for.  It's easy and satisfies your inner child, while pleasing your gourmet palate!

3 tsp vanilla
1/2 cup sugar
3 Tbl cocoa
2 Tbl cornstarch
1/4 tsp salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
5 Tbl unsalted butter, cut into a few pieces
4 oz bittersweet/semisweet chocolate, chopped fine

-Whisk sugar, cocoa, cornstarch and salt together in a large saucepan. Whisk in yolks, cream and milk until fully incorporated, making sure to scrape corners of saucepan.

-Place saucepan over medium heat, whisk constantly until mixture is thickened and bubbling for 5-8 minutes. Remove from heat and add chocolate, butter and vanilla. Stir until fully incorporated.

-If there are visible lumps, pour through a fine mesh strainer into a bowl. Lightly grease a piece of parchment and place on the top of the pudding to prevent it from forming a tough skin. Refrigerate until desired temperature.

*Top with homemade whip cream and sprinkles! Add any extract of your choice or spices to experience something a little different. Also, try it hot! It's yummy!

Raspberry Almond Tartlets and Nordic Bakery Cookbook

One of my dreams finally came true... I found a delicious Scandinavian cookbook! After falling in love with Stockholm a few summers ago, I was in dire need of a cookbook focusing on Scandinavian baked goods. Nordic Bakery Cookbook is the one. From breads to tarts to cookies, this book covers the best of the Nordic Sea. 

 

I had all the ingredients in my kitchen for the almond and raspberry tartlets so I gave it a try. All I have to say is that they turned out so cute and delicious! If you love almonds, this ones from you!

1 stick butter, melted

2 Tbl cream

2/3 cup sugar

2 eggs

1 tsp baking powder

1/3 cup cornmeal

6 Tbl all-purpose flour

1 cup ground almonds/almond meal

1 tsp almond extract

-Preheat the oven to 350

-Put the melted butter and cream in a small bowl and mix.

-Whisk the sugar and eggs in a mixing bowl with a handheld mixer until light and fluffy, then add to the melted butter.

-In a separate bowl, mix the baking powder, cornmeal and flour together. Fold into the sugar mixture, along with the ground almonds and almond extract, until well combined.

-Spoon a little of the mixture onto the muffin pan cups, just to cover the bottom. Then add three raspberries and top with the rest of the mixture so that the muffin pan cups are three-quarters full. Save remaining raspberries for topping.

-Bake for 15-20 minutes, until golden brown and risen. Let cool for ten minutes before removing from the muffins tin- they can easily fall apart if not cooled. Then let cool before decorating.
-To make frosting mix together 3 Tbl powdered sugar and 2 tsp water. Drizzle the frosting over the tartlets or dip into frosting. Top off with the leftover raspberries.

Molten Chocolate Cakes

Before...

After!

What can I say?... I'm a chocolate addict
If you've never eaten one of these beauties I recommend you stop what you're doing and start baking! They're absolutely delicious, elegant. satisfying and easy!

• 1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
• 4 teaspoons all-purpose flour, plus 2 tablespoons
• 6 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons cold heavy cream
• 2 tablespoons confectioners' sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch salt

Preheat the oven to 450 degrees. Grease and flour the ramekins with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet. In a double boiler set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

* 12 minutes was is a perfect time to take the cakes out. I let them cook for 16 minutes and it was a bit too much...