Irma's Monk in a Nightshirt

The name is old English pudding humor, but this steamed chocolate and hazelnut dessert is no joke. It’s dense, rich, and deeply nutty, with a texture somewhere between a mousse and a traditional Christmas pudding.

The bowl gets lined with roasted, chopped hazelnuts before the batter goes in. When you unmold the finished pudding, those nuts form a crunchy shell around the outside. More hazelnuts go into the batter itself, ground fine but left with a little texture for bite.

Creaming butter with superfine sugar, then adding egg yolks, grated chocolate, and ground nuts produces a thick, rich base. Stiffly beaten egg whites folded in at the end are the only leavening. They lighten the mixture so it steams into something airy rather than leaden.

Two hours of gentle steaming in a water bath transforms everything into a set, spoonable pudding with a glossy, almost fudgy center. Pour lightly whipped cream over the top just before serving, with extra cream on the side.

Chef Tips

• The greaseproof paper cover needs a pleat down the center. This allows for expansion as the pudding steams and prevents the paper from tearing.
• Keep the water at a gentle simmer, not a rolling boil. Aggressive bubbling splashes water into the pudding.
• The aluminum foil strips under the bowl are essential for lifting it out of the hot water safely. Don’t skip this step.
• Unmold carefully onto the serving plate while still warm. Cold pudding sticks to the bowl.

Variations

• Almond version: Replace the hazelnuts with almonds and add a splash of amaretto to the batter for a marzipan-like flavor.
• Orange chocolate: Stir in the zest of one orange for a bright citrus note that cuts the richness.