Fall Comfort Food: Dessert: Chocolate Pudding

There's nothing more comforting than Chocolate, except Chocolate Pudding.

Steamed Chocolate Pudding

1/2 cup butter (slightly softened)
6 tablespoons sugar
1 cup almond flour
1 to 1 1/2 teaspoons baking powder
1 ounce unsweetened cocoa powder
2 eggs, beaten
2 ounces chocolate (chopped)

Grease a 2-pint glass bowl with butter. Have a large saucepan with about 3 inches of water simmering on the stove, and a metal colander with a close-fitting saucepan lid to place over the saucepan.

In a medium bowl, cream the softened butter and sugar until light and fluffy. In a smaller bowl, mix the almond flour, baking powder and cocoa powder together and then alternately add to the butter mixture with the beaten egg, beating well between each addition.

Finally, stir in half the chopped chocolate. Place the remaining chips in the base of the glass bowl and add the mixture on top. The bowl will only be about half full, but this allows plenty of space for the pudding to expand during cooking.

Cover the bowl with a large piece of greaseproof paper so that the paper covers the bowl like a lid, and then with a similar sized piece of aluminum foil, securing the foil and paper around the outside of the bowl with string or a sturdy elastic band.

Place the prepared bowl into the colander and place the colander over the saucepan of simmering water. Put the saucepan lid on the top and leave to steam for 2 hours. Check the water now and again to make sure it doesn't boil dry -- it may need topping up with boiling water.

After 2 hours, remove the colander from the heat and take off the aluminum foil and paper. Slide a knife around the edge to loosen the pudding and turn out onto a warm plate. If any of the chocolate sticks to the bottom of the bowl, spoon it out onto the top of the pudding.

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