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["In a large mixing bowl, beat butter and sugar unil crumbly, about 2 minutes (that's a standard in most baking). Beat in egg. Stir in chocolate and instant coffee (when I melted the chocolate I added the coffee with it). Combine the flour, salt, cream of tartar and baking soda; add the dry mixture alternately with milk (dry-milk-dry-milk) into the creamed mixture. Beat until just combined.", "Pour into a well greased 6-7 cup mold, cover tightly and tie a string under the rim. Place mold on a rack in a deep saucepan. Add 1"" of water to pan. Bring to a gentle boil. Cover; steam for 2 to 2 1/4 hours or until top springs back when lightly touched, adding water as needed. I added a cup every 30 minutes (I used my canning setup which made it virtually problem free).", "If you feel that will need some kind of reminder that the water in the pot will need checking on, you can put a clean metal jar lid, or a marble, into the bottom of the bowl. When the water gets quite low, the object will start to rattle about and alert you.", "Remove mold to a cookie rack and cool for 15 minutes. Unmold pudding onto a serving plate and cut into wedges. Best if served warm. I have nuked the plated pudding for 2 minutes to warm it up, but room temperature is just fine."]
