Renvyle’s Chocolate Steamed Pudding

Renvyle’s Chocolate Steamed Pudding


byPrepared by Head Chef Tim O'Sullivan

of Renvyle House Hotel, Connemara, Co. Galway

Set on the edge of the Atlantic with its back to the mountains, Renvyle House Hotel is reached by a drive from Galway through the rugged and mysteriou Read More
Prep Time

35 Minutes

Cooking Time

40 Minutes


2 -4 People


  • 100g (4oz) Plain Chocolate
  • 80ml Cream
  • 100g (4oz) Butter (softened)
  • 100g (4oz) Castor Sugar
  • 2 tsp Brandy
  • 2 Eggs
  • 90g (3 ½ oz) Self Raising Flour
  • 50g (2 oz) Cocoa Powder


To make the filling: Heat the cream in a pan until hot but not boiling. Remove from heat and add the chocolate, stir until melted, add the brandy. Pour into a bowl and chill for 2-3 hours.
Preheat the oven to 200°C / Gas Mark 6. Lightly grease 4 x 150ml pudding moulds, base line with greaseproof paper. Cream together the butter and sugar in a bowl. Gradually add the eggs beating well. Sift the flour and cocoa powder into the mixture and fold in. Spoon 1 tbsp pudding mixture into the base of each mould. Place a ball of chocolate filling into each mould. Top the remaining pudding mixture. Level and cover with greaseproof paper. Secure with a string. Place moulds on a grill rack over a roasting tin half filled with boiling water. Cover with foil and place in the oven and cook for 30-35 minutes.
To Serve: Turn the pudding out onto warmed serving plates and serve with vanilla ice cream.

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