Chocolate Steamed Puddings

A delicious recipe for a warm chocolate pudding from 'At Home in Renvyle' cookery book by Tim O'Sullivan
(Serves 4)

Filling Ingredients

  • 80ml Cream
  • 100g Plain Chocolate
  • 2 teaspoons Brandy


  1. Heat the cream in a pan until hot but not boiling.
  2. Remove from the heat and add the chocolate.  Stir until melted and add the Brandy.
  3. Pour into a bowl and chill for 2-3 hours.

Pudding Case Ingredients

  • 100g Butter, softened
  • 100g Caster Sugar
  • 2 Medium Eggs
  • 90g Self Raising Flour
  • 50g Cocoa Powder


  1. Preheat the oven to 200°c/ 400°f/ Gas 6
  2. Lightly grease 4 x 150ml pudding bowls. Line the bases with greaseproof paper.
  3. Cream together the butter and sugar in a bowl.
  4. Gradually add the eggs, beating well.
  5. Sift the flour and cocoa powder into the mixture and stir lightly. 
  6. Spoon 1 tablespoon pudding mixture into the base of each mould.  Place a ball of the chocolate filling into each mould.
  7. Top the remaining with pudding mixture.  Level and cover with greaseproof paper.  Secure with string.
  8. Place moulds on a grill rack over a roasting tin half-filled with boiling water.
  9. Cover with foil, place in oven and cook for 30-35 minutes.  Turn the puddings out onto warmed serving plates and dust with icing sugar.

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