Chocolate Pudding with Vanilla Cream
This old-fashioned Chocolate Pudding with Vanilla Cream is a rich European dessert made with cocoa, eggs, butter, and flour, then gently steamed until soft and tender. Served with a simple homemade vanilla cream, it’s a comforting vintage dessert adapted from a traditional Latvian cookbook.
Ingredients
Method
- Separate the egg yolks from the whites.
- Beat the softened butter with the sugar until light and creamy.
- Add the egg yolks one at a time, beating well after each addition.
- Sift together the flour, cocoa powder, and vanilla, then gradually mix them into the butter mixture.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate mixture, taking care not to knock out too much air.
- Grease a pudding mold or heatproof dish with butter and spoon in the mixture.
- Place the mold in a larger pan containing hot water. The water should come partway up the sides of the mold.
- Cover and gently steam/cook in the water bath for approximately 30 minutes, or until the pudding is set.
- Carefully remove the pudding from the mold.
- Serve warm with vanilla cream or vanilla custard.
Notes
The original recipe specifically cooks the pudding in a covered mold placed in hot water, rather than baking it directly in the oven.
Fold the egg whites in gently—this is what gives the pudding its lighter texture.
Serve it warm for the most traditional result.
Get inspired for more recipes in my Recipes page.
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