Steamed Black Forest Pudding with Chocolate Sauce

My dutch language course is finally over and I am happy to let you know that I've passed my Civic Integration Exam last June 8, 2010. So I'm back in the kitchen and this was my celebratory black forest pudding.

I got the idea from my new chocolate cookbook. The original recipe called steamed chocolate and fruit (apple and cranberry) pudding but I changed it to black forest as I am craving for it since last week. I also added kirschwasser for authentic flavor. This pudding is so easy and very delicious. Best serve warm.

steamed black forest pudding with chocolate sauce - serves 4
3/4 cup muscovado sugar
4 oz softened butter
2 eggs (room temperature)
1/2 cup flour
1/2 tsp baking powder
1/4 cup cocoa powder
1 tbsp kirsch (cherry liquor)
15 pieces maraschino cherries (slice in half) + 4 for toppings

• Prepare a steamer. Grease four individual ovenproof ramekins and sprinkle each one with a little of muscovado sugar to coat all over. Divide and arrange cherries at the bottom of the ramekins. Set aside.
• Sift flour, baking powder and cocoa powder. Set aside.
• In a bowl cream butter and sugar until light and fluffy. Add eggs one at a time. Addthe dry ingredients, mix until smooth. mix in the kirschwasser.
• Spoon the mixture into the ramekins and cover each with foil. Steam for about 40-45 minutes until the puddings are well risen and firm.
  

chocolate sauce
4 oz semisweet chocolate
2 tbsp honey
1 tbsp unsalted butter
1/2 tsp vanilla extract

• Chop and mix the chocolate, honey, butter and vanilla in a small saucepan. Heat gently, stirring until melted and smooth.
  

to serve
Run knife around the edge of each pudding to loosen, then turn each out onto a plate. Serve at once with the chocolote sauce. Garnish with cherry.

Holland here I come!!!