Name: Steamed Malt Chocolate Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 175 gram Unsalted butter; 1 tsp Natural vanilla extract; 2 tbsp Saunders’ Malt Extract; 1/2 cups Well packed light brown sugar; 1/2 cups Well packed dark brown sugar; 3 Eggs; 1 1/4 Cup self raising flour; 3/4 cups Good quality cocoa powder

‘Our Steamed Malt Chocolate pudding is a decadent and delicious alternative to traditional steamed fruit puddings, and not just for the Christmas table! Pull out this recipe for a super yummy dessert in winter too!’

Saunders’ Malt Extract is available at most Coles and Woolworths supermarkets

Steamed Malt Chocolate Pudding

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Medium

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

hour

minutes

Rich and moist malt chocolate pudding, steamed to perfection for a comforting and indulgent dessert experience.

Cook Mode

Keep the screen of your device on

Ingredients

175 gram Unsalted butter
1 tsp Natural vanilla extract
2 tbsp Saunders’ Malt Extract
1/2 cups Well packed light brown sugar
1/2 cups Well packed dark brown sugar
3 Eggs
1 1/4 Cup self raising flour
3/4 cups Good quality cocoa powder

Directions

Beat together the butter, vanilla, Saunders’ Malt Extract, and sugars until light in colour and creamy.
Add the eggs and mix until combined.
Sift together the flour and cocoa, and add to the wet ingredients.
Grease a 1.2L pudding basin and line the base with a circle of baking paper. Fill with the pudding mixture and cover the top with a circle of pleated, greased baking paper larger than the circumference of your pudding basin. Cover with a circle of foil large enough to encase your pleated baking paper. Add your pudding basin’s lid, or if your basin doesn’t have a lid, use baking string to seal the top of your pudding and make a handle.
Fill the kettle and boil. Use a pot that’s large enough to hold your pudding basin with the lid on. Place a metal trivet in the base of your pot and add your pudding. Pour the freshly boiled water until it comes half way up the side of your pudding basin. Bring the water to a simmer and cover with the lid.
Steam for 2.5 hours, checking the water level every 30 minutes. Always top up the water with freshly boiled water from the kettle to prevent changing the temperature of the water. Your pudding is done when a skewer inserted into the centre has a few damp crumbs when removed.
Allow to cool slightly before removing from the basin. Top with crushed malt chocolates, a generous serve of malted caramel sauce, and a dollop of double cream.
Visit Saunders’ Malt Extract for more delicious malt recipes, and check out thier Malted Ginger Cake.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

See Full Bio