This free recipe has been specifically designed to show you a perfect way to use our Dariole Moulds to create some amazing steamed chocolate puddings. These puddings are not your average dessert — they are light but decadent, and a perfect way to cap off a winter dinner party, or for cosying up on the couch on a particularly chilly evening. Because they’re steamed, you don’t need to worry about burning them, and they’ll stay perfectly moist, even after being refrigerated. And if you have any left over the next day (good luck!), they serve just as well cold as a mid-afternoon snack with some warm milky tea. This recipe makes six individually sized puddings, which, when made with our Dariole Moulds, fit perfectly in the Varoma steaming tray. If you don’t have Dariole Moulds, steam and serve the puddings in individual ramekins.

The easiest thing to cover your dariole moulds or ramekins with while steaming in the Thermomix Varoma? Our Varoma steaming mat! You can check out just some of it’s great uses in this quick video…

Serves 6

+ vegetarian
+ nut free (option)

Ingredients

70g raw sugar
150g plain flour
2 tsp baking powder
2 tbsp cocoa powder
Pinch salt
50g butter
130g milk
1 free-range egg
1 tsp vanilla essence
Chocolate ganache, to serve
Cream, to serve
Toasted nuts, to serve

Method

Place sugar in TM bowl, mill for 5 seconds, speed 9.
Add flour, baking powder, cocoa and salt, mix for 5 seconds, speed 5. Set aside.
Place butter in TM bowl, melt for 3 minutes, 60°C, speed 1.
Add milk, egg and vanilla, mix for 4 seconds, speed 4.
Add dry ingredients, mix for 5 seconds, speed 3. Scrape down sides.
Mix for a further 3 seconds, speed 3. Divide mixture evenly between 6 greased dariole moulds. Bang moulds firmly on bench to flatten mixture and remove air bubbles.
Fill TM bowl with 500g water. Assemble dariole moulds in lower Varoma or thermie steaming tray - if you have one of our thermie trivets they will make this easier, put it in the bottom of your steaming tray first. Cover with an upside down silicone Varoma Steaming Mat (check it out here!) or a double layer of paper towel to prevent condensation dripping on top of pudding mixture.
Steam for 20 minutes, Varoma temperature, speed 3. Allow to cool for 10 minutes before inverting moulds to remove puddings.