The holiday decorations have not yet been put away and there are a few Christmas cookies and confections left or rather I should say hidden from view, stored safely away in tins. In less than twenty-four hours a new day, new week, new month, new year, new decade arrives. There is barely enough time for me to get my final blog post for the year, for the month, for the decade up. But I am bound and determined to share the recipe for this Steamed Chocolate Pudding with Peppermint Hard Sauce with you before midnight arrives and before the chaos of dismantling and packing up all of the Christmas treasures begins. Normally I like to get the house back to "normal" before the new year arrives, but having spent a couple of days being tourists and having an early New Year's celebration in the city (Chicago) with friends means the decorations return to the attic will just have to wait. For the past couple of years the four of us have gone up to Door County (Wisconsin) to ring in the new year, but life events caused what turned out to be a fabulous change in plans. If the good fortune and luck we had on our adventures in the city are a prelude to what lies ahead in 2020, I can hardly wait for the new year, new decade to begin.
While I generally make steamed pudding for the holidays, I have decided it will now be, should now be making appearances throughout the winter. I am thinking the steamed pudding would make for a lovely Valentine's Day dessert, birthday 'cake', end to a dinner with friends, or treat after going to see a movie like the newly released film "Little Women". Sans the Christmas sprinkles and change from a peppermint hard sauce to an almond flavored hard sauce, Steamed Pudding could shift from being a traditional holiday dessert to year-round one, at least around it should be around here. Considering this is a somewhat non-traditional recipe for a traditional dessert, there isn't anything preventing me and/or you from making this gorgeous, delicious traditional dessert throughout the year.
Not only did our New Year's relatively new tradition change this year, so did how we celebrate Christmas Day. New puppies for my sister and nephew were responsible for an adjustment to our usual much beloved celebration. So instead of opening gifts, having dinner, and watching the annual Christmas movie with a dessert intermission here at our house, we had dinner at my sister's, then traveled back to our house for everything else. I was slightly disappointed when I realized we wouldn't be having the epic, traditional day here as I love having Christmas here. But we couldn't leave two new puppies alone for nine hours and I wouldn't have been able to remain calm with four dogs running around here. As it turned out, the day turned out to be perfect. Proof that changes to long standing traditions can be a really good thing. Although I am secretly holding out for a return to tradition next year!
While it's called a pudding, it really is more cake-like in texture. At least this Steamed Chocolate Pudding with Peppermint Hard Sauce is. In keeping with the theme of change at Christmas I altered the version I had made in years past. Instead of the side of an almond flavored hard sauce I served it with a peppermint flavored hard sauce. And wow, it was amazing! I almost added peppermint extract to the pudding (cake) too (maybe next time), but added in vanilla and some instant espresso instead. Lastly I drizzled some peppermint glaze over the top of the steamed pudding along with topping it with some sprinkles and crushed candy canes. Even my family who has always loved the 'traditional, original' one I had served for Christmas went crazy for this one!
No one and I mean no one will know you made this steamed pudding with a box of doctored up cake mix. And you shouldn't tell them! For a rich chocolatey steamed pudding use a Devil's Food Cake mix (and not one with pudding in the mix). The addition of the vanilla and instant espresso helped to deepen the flavor of chocolate further. Why I had never thought of that before is anyone's guess.
I have used both vintage and a non-stick steamed pudding mold. My non-stick mold was bought at Williams-Sonoma many, many years ago. Today you can find some available at specialty cooking stores or online. Regardless if your mold is or isn't non-stick, it is critical the pan is buttered (or sprayed with vegetable oil) and floured before the 'cake' mixture is poured into the mold. Equally important is having a mold with a tight fitting lid as you don't want water or steam getting into it as well as placing the filled mold into a pan of water brought to the boiling point.
You definitely want a large dollop of the hard sauce served with a slice of the steam pudding. This peppermint version is insanely delicious.
In year's past I have served the steamed pudding 'naked'. But this year I drizzled it with a peppermint glaze and topped it some crushed candy canes and holiday sprinkles. Those puddles of glaze on the cake platter were swoonworthy!
Many serve steamed pudding warm, but I like serving it room temperature. If you serve it warm, forget drizzling it with the glaze as it will melt.
Steamed pudding goes back to 17th century England. I believe this slightly decadent 21st century version would be as beloved back then as it is today. If by chance you happen to love chocolate, you will be smitten with every bite of this Steamed Chocolate Pudding with Peppermint Hard Sauce. And you needn't have to wait until next Christmas to make it. Note: The recipe for the Steamed Pudding with Hard Sauce shared with you six years ago can be found here.
Wishing you all a very happy, healthy new year, new decade! And as the new year begins, always believe that something wonderful is about to happen.
Wishing you all a very happy, healthy new year, new decade! And as the new year begins, always believe that something wonderful is about to happen.
Steamed Chocolate Pudding with Peppermint Hard Sauce
Ingredients
Steamed Pudding
15.25 ounce box of Devil's Food Cake Mix (not one with pudding in the mix)
1 teaspoon vanilla
1 teaspoon instant espresso
Optional: 1/2 teaspoon peppermint hard sauce
Peppermint Hard Sauce
8 Tablespoons unsalted butter, room temperature
2-3 Tablespoons whole milk
1/4 teaspoon peppermint extract
1 1/2 cups (173g) confectionary sugar
Pinch of sea salt
Peppermint Glaze
1 cup (115 g) confectionary sugar
1 Tablespoon unsalted butter, room temperature
2 Tablespoons boiling water
1/4 teaspoon peppermint extract
Optional: Sprinkles and/or crushed candy canes
Directions
Steamed Pudding
1. Fill a large deep pan (pasta pots work best) will enough water that it will cover 1/3 of the steamed pudding mold. Begin heating the water to the boiling point. Note: The water needs to be hot when you set the filled mold in.
2. Butter (and/or spray with vegetable oil) and flour a steamed pudding mold. Set aside.
3. Prepare cake according to directions on the box but add in the vanilla and instant espresso.
4. Pour the cake mix into the prepared mold. Top with and secure the lid, making sure the mold is tightly sealed.
5. Place a folded (thin) dishtowel on the bottom of the pot before carefully place the steamed pudding mold into the water and cover with lid. Reduce heat to low and simmer for 90 minutes. Notes: You don't want the bottom of the steamed pudding mold to touch the bottom of the pan. Periodically check to make certain you have enough water in the pot. If you need to add more water, it must be hot water.
6. Remove the steamed pudding mold from the water and place on a cooling rack. After 5 minutes, carefully remove the lid and unmold the steamed pudding onto a cake stand or round dish. Note: Steamed pudding can be served warm or at room temperature. I generally serve it at room temperature.
Peppermint Hard Sauce
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until creamy (approximately 2 minutes).
2. Add in the milk, peppermint extract, pinch of sea salt and gradually add in the confectionary sugar. Blend until smooth and creamy. If the hard sauce is too thick, add a little more milk.
3. Transfer the hard sauce to a small serving bowl, cover and refrigerate. Should be made at least an hour in advance. Note: If made several hours in advance, remove from the refrigerator at least 30 minutes before serving.
Glaze
1. In a medium-sized bowl add the confectionary sugar. Make a well and add in the butter and peppermint extract.
2. Pour the boiling water of the mixture and whisk until smooth. If your mixture doesn't have a pourable consistency, add a little more boiling water.
3. Pour the glaze over the unmolded steamed pudding. Top with sprinkles and/or crusted candy canes if using. Let sit for 10 minutes before serving and slicing the steamed pudding.
Note: (1) Instead of placing the mold on top of a folded cloth in the pan, make a ring made of aluminum foil and place the mold onto the foil ring.
Iconic artwork, Edward Hopper, The Art Institute Chicago (2019)