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.
For pictures of the cooking process see our Steamed Chocolate Pudding Picture Gallery.
With thanks to Sarah Gilkes (Warp and Weft) and Pam McMillan (Time Travelers) for their help with this podcast.
In 1941, jam, marmalade, treacle and syrup were rationed. Sweets and chocolate 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.