1½ oz unsweetened chocolate
3 T butter
½ c sugar
1 egg
⅓ c milk
½ t vanilla
1 c flour
1½ t baking powder
¼ t salt

Melt chocolate and butter over hot water. Stir in sugar and egg. Beat until smooth. Add milk and vanilla. In small bowl, sift together flour, baking soda, and salt. Sift into chocolate mixture. Steam 45 minutes in small molds, or 1½ hrs in large mold.

To steam: Place a rack in a deep kettle. Set the filled molds on the rack. Add boiling water until it comes halfway up around the molds. Cover tightly. Adjust the heat to keep the water boiling throughout the steaming, adding more as it boils away. Steam the length of time required by the recipe. Can also steam in pressure cooker; follow directions which come with cooker. To unmold, set molds in cold water for a few seconds before uncovering and turning out.

Egg Sauce
1 egg
⅔ c sugar
6 T milk
few grains salt
½ t vanilla

Beat eggs until very thick; add rest of ingredients.
Hard sauce
¼ c margarine
1 c sifted powdered sugar
½ t vanilla

In a small mixer bowl, beat together softened margarine or butter and powdered sugar with an electric mixer on medium speed for 2-3 minutes or until mixture is well combined. Beat in vanilla. Spoon into serving bowl. Chill to harden. Makes ⅔ c. (10-12 servings)

Note: can substitute 1 t brandy for vanilla to make Brandy Hard Sauce.