Steamed cinnamon pudding with caramel sauce

Mix the butter with 100 g sugar, add the eggs one by one and mix in the flour, cinnamon and cocoa. Pour in the pudding form. Bring water to the boil in the steamer and put the pudding mold into it. Steam the pudding with the lid on the pan in 1 hour and 15 minutes on low heat until done. Let the rest of the sugar melt over low heat in a heavy-bottomed frying pan (see tip). Heat the whipped cream. Remove the pan from the heat as soon as the sugar is liquid and pour the warm cream for a dash. Take the hot pudding mold out of the pan, put a plate on it and gently turn the pudding so that it slides out of the mold. Serve with the caramel sauce (reheat if it has hardened).

Steaming is a technique for preparing pudding. The pudding is cooked in a steamer, at a relatively low temperature. The slow cooking process ensures that the flavors of the pudding come to their fullest. It takes a while, but the result is to lick your fingers.