Steamed Chocolate Pudding ( Recipe Using Leftovers )
by Tarla Dalal
Added to 43 cookbooks
This recipe has been viewed 24470 times
A rich,goey chocolaty pudding made with fresh bread crumbs, condensed milk, walnuts and steamed in a pressure cooker. Tastes best when warm.
- Combine the chocolate and milk in a pan and heat on a very low flame, till the chocolate melts. Ensure that you keep stirring continuously so the mixture does not burn.
- Add the bread crumbs and mix well. Keep aside.
- Cream the butter and sugar in a bowl till light and fluffy.
- Add the condensed milk, vanilla essence, walnuts and chocolate mixture and mix well.
- Pour this into a 150 mm. (6") diameter greased tin mould.
- Place a small stand in the pressure cooker, add water covering half the tin and place a perforated plate over it.
- Place the tin on the plate and steam the cake using a pressure cooker without the whistle and steam for 20 to 25 minutes on high flame or till done.
- Allow the steam to escape before opening the lid.
- Serve warm.
- To make soft bread crumbs, remove the crusts of the fresh bread slices and blend in mixer to a fine powder.
Nutrient values per serving
|Vitamin A||249.6 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||1 mg|
|Folic Acid||8.1 mcg|
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