Sinking Steamed Chocolate Pudding

Our answer

Nigella's Chocolate Pudding For Christmas Pudding Haters with Hot Chocolate Sauce (from CHRISTMAS here and on Nigella.com here) is a chocolate sponge that is steamed rather than baked. Most sponges, whether baked or steamed, tend to sink if they are under baked. We suspect that it may be that your electric steamer cooks quite gently, and consequently the pudding may need a little extra time for cooking. You could try leaving off the plastic lid and putting a circle of baking parchment (parchment paper) on the surface of the batter and then wrapping it in the clingfilm (plastic wrap) and foil, as described. Then you would be able to insert a skewer to test if the sponge is cooked fully, i.e. the skewer should come out clean when inserted into the centre of the sponge. If it is not ready then put a piece of foil or clingfilm over the top and steam for a further 15 to 30 minutes.

Alternatively you may like to try using a saucepan, with or without a steamer insert. If using a steamer insert then make sure that the water underneath is boiling steadily to create a good amount of steam, and top up the saucepan with extra water as necessary. If putting the pudding basin into a saucepan of simmering water then have enough water to come halfway up the sides of the basin, and keep at a simmer rather than a full boil. When topping up saucepans with either method, use water from a freshly boiled kettle so that the cooking temperature doesn't drop too much.