Simple Steamed Chocolate Pudding
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Half and half||1⁄4 Cup (4 tbs)|
|Confectioners sugar||2 Tablespoon (Adjust Quantity As Needed)|
Cream butter in mixer bowl with electric mixer until light and fluffy.
Add sugar; beat about 5 minutes.
Sift flour, cocoa, and salt together.
Beat into creamed mixture alternately with eggs beginning and ending with flour mixture.
Add vanilla and cream; beat in thoroughly.
Turn into very heavily buttered 1 to 1 1/2 quart metal mold or glass baking dish. (Use 1 to 2 tablespoons butter to grease mold.)
Place double thickness of buttered waxed paper over top; cover with double thickness of heavy-duty foil.
Tie tightly with heavy string; trim paper and foil, leaving only about 1-inch overhang.
If mold has lid, place on top.
Place rack in steamer; add boiling water just to bottom of rack.
Place mold on rack.
Bring to boil; cover with lid.
Reduce heat to low; cook at low boil 2 hours.
Add boiling water occasionally to keep water level just below rack.
Remove mold from steamer; let rest about 2 minutes.
Remove covers; unmold.
Dust generously with confectioners' sugar.