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Spelt Chocolate Steamed Pudding

Side view of the Spelt Chocolate Steamed Pudding served on a warm ceramic plate

Why You’ll Love It

This Spelt Chocolate Steamed Pudding is a comforting dessert that blends rich chocolate with the nutty depth of spelt flour. You can follow it step‑by‑step and produce a moist, one‑bowl pudding that feels decadent yet not overdone.
Steaming gives the pudding a soft, plush texture and keeps it moist throughout. Using spelt flour adds fibre and a subtle grain flavour, so it’s a small upgrade on a classic.

Prep Time 20 mins
Cook Time 100 mins
Rest Time 5 mins
Total Time 2 hrs 5 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Estimated Cost: 7.00
Calories: 410
Best Season: Winter
Dietary: Contains Dairy, Contains gluten, Vegetarian
Description

A moist, rich steamed pudding combining dark chocolate and whole‑grain spelt flour. Easy to make, full of flavour and comforting on cool evenings.

Ingredients
  • 125 g Dark Chocolate (70% cocoa)
  • 50 g Unsalted Butter (plus extra for greasing)
  • 100 g Caster Sugar
  • 2 Large Eggs (beaten)
  • 150 g Wholemeal Spelt Flour
  • 1 tsp Baking Powder
  • 25 g Cocoa Powder (unsweetened)
  • 200 ml Milk
  • 1 tsp Vanilla Extract
  • pinch Salt
  • 50 g Brown Sugar (for the base of the pudding basin)
Instructions
    Prepare the basin:
  1. 1
    Grease a 1 litre pudding basin lightly. Sprinkle the brown sugar into the base.
    2. Melt chocolate & butter:
  2. 2
    In a heat‑proof bowl over simmering water, melt the dark chocolate and butter together. Remove from heat.
    3. Mix wet ingredients:
  3. 3
    Stir caster sugar into the chocolate mixture. Add beaten eggs, milk and vanilla extract; mix until combined.
    4. Combine dry ingredients:
  4. 4
    In a separate bowl, sieve spelt flour, cocoa powder, baking powder and salt.
    5. Form the batter:
  5. 5
    Fold the dry mix into the wet mixture gently until no lumps remain. Pour into the prepared pudding basin.
    6. Cover the basin:
  6. 6
    Cover the basin with a layer of baking paper and a layer of foil. Tie with string or use a tight‑fitting lid. Leave a pleat in the paper to allow for rising.
    7. Steam:
  7. 7
    Place the basin on an upturned saucer or trivet inside a large deep saucepan. Add boiling water until it comes halfway up the side of the basin. Cover with a tight lid and steam gently for 1 hour 40 minutes. Check water level occasionally and top up as needed.
    8. Rest & serve:
  8. 8
    Remove from heat, let it rest for 5 minutes. Then invert onto a warm serving plate and allow the syrup from the base to drizzle over. Serve with cream or custard if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 410kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 60mg20%
Sodium 120mg5%
Potassium 250mg8%
Total Carbohydrate 50g17%
Dietary Fiber 4g16%
Sugars 28g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Ensure the pudding basin is not overfilled; leave about 3 cm gap from rim. GoodtoKnow+1
  • If you prefer a gooey centre, you may reduce the steaming by 10 minutes—but check with a skewer.
  • Serve immediately on a warm plate so the melted sugar base flows out.

Substitutions & Storage

  • Replace milk with oat or almond milk for a lighter version (note: flavour will vary).
  • Use light brown muscovado sugar instead of caster for deeper caramel notes.
  • Storage: Once cooled, cover and store in the refrigerator for up to 2 days. Reheat by steaming or in the microwave until piping hot.
  • Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight and reheat gently.
Keywords: chocolate steamed pudding, spelt flour dessert, steamed pudding, whole‑grain treat, warm dessert

Tips & Variations

If you’d like to add an extra twist, consider stirring in 50 g of chopped hazelnuts with the flour for crunch. You could also swap the dark chocolate for milk chocolate and add in orange zest (½ tsp) for a classic orange‑chocolate combination. For a vegan version, replace butter with coconut oil, eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), and use plant milk.

Conclusion

Give this Spelt Chocolate Steamed Pudding a go when you want a dessert that feels indulgent yet uses whole‑grain goodness. The steaming method gives a texture that simply baking cannot match. Warm, cosy and satisfying—serve it with cream or custard and enjoy every spoonful. Let me know how it turns out!

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-steamed-pudding/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!