If you’ve been following me on Instagram recently you’ll have noticed that I have been uploading rather a lot of photos of our Sunday puddings. It started off with making an apple and blackberry crumble with the leftovers from our blackberry foraging, then we followed it up with an Eve’s pudding, a steamed syrup sponge and last week we had jam roly poly – a proper one made with suet. We’re trying to work through the repertoire of classic British puddings, I think we’ve really only got spotted dick to go before we’ve exhausted all of them – do drop me a comment if you think I’ve missed some off the list!
Anyway, fortunately for me this week’s Kenwood Blogger’s Christmas Menu theme is the Christmas dessert. As I mentioned in my previous post, I really don’t like mincemeat. I also don’t like Christmas cake or pudding! As a kid, I really loved cooking with mum, making Christmas pudding on Stir up Sunday, and decorating the Christmas cake with royal icing and crappy plastic reindeer, but I never took a bite, except to steal the marzipan and icing from my parents’ slices. On Christmas Day for quite a number of years, mum always made us this chocolate cake.
It’s easy peasy to make and you can prepare the sauce in advance. I love steaming because it just leaves the cake so incredibly moist. The creamy sauce is particularly indulgent but it gives it a lovely silky texture. And after all, it’s Christmas right? The cheeky addition of chocolate buttons adds a little bit of melty chocolate goodness in the cake too. If you have some leftover (not likely!!) then you you should reheat it in the microwave and put a cup of water in to generate steam.
The Kenwood Chef Titanium comes with a flexible beater – it’s got rubber around the edge so you don’t have to keep stopping the mixer and pushing all the mixture down into the bowl – a considerable advantage on its competitors. I used this in the mixer today to make this cake!
For the cake
- 125g plain flour
- 1tsp baking powder
- 3tbsp cocoa powder
- Pinch of salt
- 2 large eggs
- 125g unsalted butter, softened
- 125g golden caster sugar
- 32g pack of chocolate buttons
For the chocolate sauce
- 300ml single cream
- 100g dark chocolate (70% cocoa solids)
- 5tbsp (heaped) icing sugar
- Grease a glass/Pyrex bowl. Mine is 16cm wide, 10cm deep.
- Sift the flour, cocoa powder, baking powder and salt together.
- In the Kenwood Chef Titanium, cream the butter and sugar together until fluffy.
- Add the eggs in one at a time.
- Add half of the flour mix and beat on a medium speed until just mixed in. Repeat with the other half of the mix.
- Smash the pack of chocolate buttons with the back of a spoon three times – you want just a few broken bits. Stir them into the cake mix.
- Place mixture into the glass bowl and smooth the top over.
- Take a piece of greaseproof paper and a piece of foil and create a flat pleat in both, then place with greaseproof underneath and foil on top over the glass bowl. Secure by tying string around the top twice with a knot.
- Steam for 1 hour 30 minutes – I used a steamer but you could use a double boiler.
- Make the sauce about 15 minutes before the pudding completes cooking: Melt the chocolate over a saucepan of boiling water. Once melted, very slowly add the cream and keep stirring, then add the icing sugar – add more if you prefer it a little sweeter.
- Once the cake has finished cooking, turn out onto a plate to serve.
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This is a sponsored post. Kenwood provided me with a Kenwood Chef Titanium.