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Steamed Chocolate Pudding
1-1/2 cup butter, softened
3/4 cup sugar
3/4 cup all-purpose flour
3 tablespoons cocoa
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup half-and-half cream
Cream butter in mixer bowl with electric mixer until light and fluffy. Add sugar; beat about 5 minutes.
Sift flour, cocoa, and salt together. Beat into creamed mixture alternately with eggs beginning and ending with flour mixture. Add vanilla and creain; beat in thoroughly. Turn into very heavily buttered 1- to 1-1/2 quart metal mold or glass baking dish. (Use 1 to 2 tablespoons butter to grease mold.) Place double thickness of buttered waxed paper over top; cover with double thickness of heavy-duty foil. Tie tightly with heavy string; trim paper and foil,' leaving only about l-inch overhang. If mold has lid, place on top. Place rack in steamer; add boiling water just to bottom of rack. Place mold on rack. Bring to boil; cover with lid. Reduce heat to low; cook at low boil 2 hours. Add boiling water occasionally to keep water level just below rack.
Remove mold from steamer; let rest about 2 minutes. Remove covers; unmold. Dust gener- ously with confectioners' sugar. Serve plain or with whipped cream or chocolate sauce.