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History Cookbook: Steamed Chocolate Pudding

This recipe is in categories World War 2, Desserts
About this recipe
Healthiness : (406 votes)
Difficulty:  3 out of 5 difficulty
Comments:

Using a steamer is a relatively advanced skill. Use oven gloves when handling the bowl inside the steamer.
Take care to avoid escaping steam when opening the steamer.

Do not allow the water in the bottom of the steamer to boil dry or you will spoil the pan.


Preparation Time: 15 minutes
Cooking Time: 2 hours
Number of servings: 4-6
Serving suggestions: Serve with custard made with custard powder.


In 1941, jam, marmalade, treacle and syrup were rationed. Sweetmeats were rationed to 350g (12oz) per person per month, if available. This, combined with the rationing of butter, margarine and lard, made cooking any kind of pudding challenging. This recipe makes clever use of carrots to provide the sweetness in the pudding and to keep it moist during cooking. Powdered cocoa gives this pudding its chocolate flavouring.

The pudding is cooked in a steamer on a gas cooker. The pans are enamelled and quite thin. They are stored on a shallow shelf running around the kitchen. Posters suggesting ways to 'Make do and Mend' were created to encourage children to take part in the war effort.

Ingredients
  • 2oz margarine
  • 1oz sugar
  • 1 cup grated carrot
  • 2 tbsp golden syrup
  • 2 cups plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 1 heaped tsp cocoa
  • pinch of salt
  • ½ pint of milk
  • a little vanilla essence
Equipment
  • Cup
  • Weighing scales
  • Measuring jug
  • Tablespoon
  • Teaspoon
  • Peeler
  • Knife
  • Chopping board
  • Whisk
  • Wooden spoon
  • Greaseproof paper
  • Basin
  • String
  • Steamer
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Peel, top and tail the carrot then grate it
  2. Cream the margarine and sugar together until pale and fluffy
  3. Stir in the grated carrot, syrup and the rest of the dry ingredients
  4. Add the milk and a few drops of vanilla essence to mix to a fairly stiff consistency
  5. Grease the basin and the baking paper
  6. Fold an overlap into the centre of the paper
  7. Put the mixture into a greased basin, cover with the greased paper
  8. Tie the string around the basin firmly
  9. Bring the water in the steamer to the boil
  10. Carefully (the escaping steam will be very hot) put the basin in the top of the steamer and steam for 2 hours
  11. Do not let the water in the bottom of the steamer boil dry
  12. Serve hot with custard made with custard powder
Steamed Chocolate Pudding - print view  Steamed Chocolate Pudding - print view

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Comments
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Name: Jacob 9th January 2017
Very delicious AMAZING LOL
Name: Mina 25th October 2016
I was asked to make a cook book about world war 2 so I chose this one. My teacher found it really intresting and yummy and gave me a prize. It really helped with my home work! Cook it website Is the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Name: Mina 25th October 2016
My teacher said to make a recipie booklet about ww2 for next term. When I brought it to school, she said it was her favourite recipie she found.
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