Chocolate Steamed Pudding

This great recipe comes from Sunset’s Kitchen Cabinet Recipes, Volume I, a collection of recipes from Sunset magazine originally published from 1929 to 1933. The recipes were used submitted and editor tested. I love all the gorgeous pictures in this book, as shown below. Enclosed is a recipe from the book, a chocolate steamed pudding – steamed over boiling water. While this recipe is introduced as “Unusually good is this glorified form of bread pudding – so good that it will serve nicely as dessert for Christmas dinner in place of the traditional plum pudding – and it is a big favorite of men.” Well, everyone in the household can appreciate a good steamed pudding, and that this one contains no traditional suet makes it easy to prepare.


Chocolate Steamed Pudding (1929-1933 Time Period)
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  1. 5 slices bread
  2. 1 1/2 cups milk
  3. 1/3 cup sugar
  4. 1/2 cup ground chocolate
  5. 3 eggs, whites and yolks beaten separately
  6. 1 teaspoon vanilla
  1. Break the bread into small crumbs, removing crusts. Heat together the milk, sugar and chocolate, and pour over the crumbs. Let stand for a few minutes, then add the beaten egg yolks and vanilla, and beat until the mixture is smooth.
  2. Whip the whites stiff and fold into the first mixture, then pour all into a buttered mold, or the buttered upper part of a double boiler, and steam over boiling water for 1 hour. Turn out on a warm plate and serve while hot with a hard sauce, made by creaming 1/3 cup of butter with 1 cupful of powdered sugar, and 1 teaspoon each of vanilla and cream.
Old School Pastry

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