Chocolate Steam Pudding with Hard Sauce

Adam Dorey, culinary director and operations manager for 110 Grill in Chelmsford and Nashua, N.H., takes his traditions with a twist. Dorey, who started with 110 Grill in March, grew up in Connecticut, spending holidays with his grandparents. They were on his mind as he created his holiday menu. “Tradition is important,” he says. “People want to eat the things their grandparents used to make at this time of year.”

Steam pudding:
3 Tbsp shortening
2/3 cup sugar
1 egg
2 1-oz pieces unsweetened chocolate
1 3/4 cups flour
1/4 tsp salt
3 tsp baking powder
1 cup milk
Combine dry ingredients, cream shortening and sugar in large bowl.  Add egg and melted chocolate and beat thoroughly.  Add dry ingredients alternately with milk. Fill greased mold 2/3 full.  Cover and steam on rack in large pot covered for 2 hours adding water to pot when needed. Let stand for a few minutes before removing from mold.  Drum roll…..

Hard sauce:
Beat one stick butter (room temp) with 2 cups confectioner sugar and 1 tsp vanilla.  Serve at room temp.  Store in frig.  (I usually double the hard sauce recipe.)

110 Grill: Chelmsford and Nashua, N.H.  /

Photo by Kevin Harkins.


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