Three Different Chocolate Pudding Recipes for Chocolate Pudding Day
In honor of the upcoming National Chocolate Pudding Day, here are a few recipes to satisfy your sweet tooth. The first is for an upside pudding cake: a baked pudding with a sauce underneath. The other two are for stove top puddings: one with egg yolks and one egg-free.
Chocolate Upside Down Pudding Cake
Recipe by Renee Shelton.
This recipe is for a chocolate pudding cake: a baked pudding with a chocolate sauce that forms underneath as it bakes. Serve while still warm with sweetened whipped cream.
Ingredients
- 3/4 cup granulated sugar
- 1 1/4 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ounce unsweetened chocolate
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup chopped pecans, optional
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons cocoa powder
- 1 cup boiling water
Procedure
- Preheat oven to 350 degrees F. Grease a round decorative cake dish (you will be serving the pudding cake in the same pan it is baked in).
- Sift the sugar, flour, baking powder and salt together.
- Melt the unsweetened chocolate and butter together, and stir in the milk and vanilla. Stir this into the flour mixtre. If adding nuts, add in now.
- Pour batter into the prepared pan.
- For the topping: Mix the granulated and brown sugar together. Whisk in the cocoa and mix until combined. Sprinkle this evenly over the top of the pudding badder. Evenly pour the boiling water over the top.
- Bake for 50 to 60 minutes until done. Serve while still warm.
Classic Stove-Top Chocolate Pudding
Recipe by Renee Shelton
Adapted from a 1950s Better Homes and Gardens cookbook, this is a classic recipe for chocolate pudding.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 ounces unsweetened chocolate, chopped
- 2 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
Procedure
- Blend the sugar, cornstarch, and salt in a medium heavy bottom saucepan. Stir in milk and the chopped unsweetened chocolate. Whisk over medium heat until thickened. Cook for about 2 minutes, stirring constantly.
- Take of the heat and temper in a bit of the hot pudding mixture into the beaten egg yolks. Add this back to the saucepan and cook for about 2 minutes more.
- Remove from the heat source and stir in the butter and the vanilla extract.
- Transfer into serving dishes and cool to room temperature before chilling for several hours. Serve.
Classic Chocolate Pudding (Egg Free)
Recipe by Renee Shelton
This recipe is adapted from my trusty 1964 edition of Guide to Modern Meals. It contains no eggs. Experiment with dairy-free milks to create a vegan version.
Ingredients
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 squares unsweetend chocolate, chopped
- 2 cups milk
- 1 teaspoon vanilla extract
Cooking Directions
- Stir the sugar, cornstarch, and salt in the top of a double boiler pan insert. Add in the chopped unsweetened chocolate and the milk.
- Cook over direct heat until it comes to a boil, then place back on the double boiler and cook for about 10 minutes, stirring, until thickened.
- Pour into individual serving dishes and cool to room temperature. Then chill for several hours before serving.
Image: Courtesy Wikimedia Commons User: Ginny, through a Creative Commons License.
