It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival is a sweet, indulgent treat to perk up your Autumn evenings – its Steamed Chocolate Pudding.

Recommended appliance

Tower 4.5 Litre Stainless Steel Pressure Cooker

Total time to table: 1 hour 20 Minutes

Total Cost Per Serving:  £0.49p

Contains Nuts? No

Suitable for Vegetarians? Yes

Serves: 6

Ingredients

  • 225g self-raising flour (minus 1 heaped tbsp.)
  • 100g butter or margarine (plus extra for the bowl)
  • 100g dark muscovado sugar
  • 150ml/¼ pint milk
  • x1 egg (large or medium)
  • x1 heaped tbsp cocoa powder
  • x2 tbsp golden syrup
  • x1 tsp ground cinnamon
  • ¼ tsp bicarbonate of soda

For the sauce:

  • x4 tbsp milk
  • x4 tbsp cream
  • x1 tbsp golden syrup
  • 100g good-quality dark chocolate

Chocolate-Cake-Inset

Preparation

  • Grease the inside of a 1.2 litre pudding bowl and place a disc of buttered greaseproof paper on the base to line.
  • Melt together the butter, syrup and sugar in a saucepan. Remove from the heat then stir in the milk and egg.
  • Add the cocoa to the flour and stir to combine and then tip this mixture into the pan with the cinnamon and baking soda. You can do this by hand or save a little time by using the Tower 300W Stainless Steel Hand Mixer on a low setting.
  • Pour the mixture into the pudding bowl and cover tightly with foil. Place the pudding bowl on the trivet of your pressure cooker and pour in 500ml of boiling water – the Tower 1.7 Litre Glass Kettle is great for this task.
  • Replace the pressure cooker lid but do not secure – the pudding doesn’t need to be cooked at pressure, rather steamed for 15 minutes.
  • Next, securely close the lid, bring up to full pressure over a high heat and steam for a further 30 minutes.
  • Just before the pudding is cooked, heat the sauce ingredients in a saucepan until melted fully, making sure to stir all the time.
  • Using the natural release method, slowly release the pressure and then turn the pudding out and discard the paper disc.

Serving

  • Serve in bowls with a generous drizzle of the chocolate sauce.

If this recipe or others from the Retro Recipe Revival series have you reaching for the apron and clamouring to get busy in the kitchen then head over to our Pressure Cookers and Food Preparation pages before you do. There’s all manner of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more!

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