Posts Tagged ‘pudding’


I’m here to tell you that once you take the time to make chocolate pudding, you will never, ever buy a box of instant.  And, since it doesn’t take long to make, it will quickly become your go-to easy dessert.  My mom used it to make a chocolate cream pie – easy to do also as all you need is a pre-baked pie shell (a graham cracker one is terrific), chocolate pudding, and a cup of heavy cream which you will whip to cover the pudding.  Garnish with some chocolate sprinkles or curls and you will have made a “company’s coming” treat.

This recipe makes enough for 6 generous servings or to fill one pie shell.
    ½ cup sugar
    ¼ cup Dutch processed cocoa powder
    ⅓ cup cornstarch
    2 cups milk
    1 teaspoon pure vanilla extract
    4 ounces bittersweet chocolate, cut into small pieces
    1 tablespoon unsalted butter, at room temperature

Combine the sugar, cocoa powder, and cornstarch in a heavy saucepan.  Whisk in the milk and vanilla and place over medium heat.  Cook, whisking constantly, for about 6 minutes or until smooth and thick.
Add the chocolate and lower the heat.  Cook, beating constantly with a wooden spoon, until the pudding is smooth and creamy.  Beat in the butter and remove from the heat.
Spoon the pudding into individual dishes or one larger bowl.  Cover with plastic film (do not allow the film to touch the pudding) and set aside to cool.


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I love what I call “nursery desserts” – custards, puddings, floating island, tapioca – but not jello – on a cool winter’s day I recently made this dense, pudding-like baked dessert that took me right back to an 19th century English nursery.

Baked Fruit Pudding

Serves 6 to 8

About 1 tablespoon unsalted butter, at room temperature for greasing pan

4 large eggs, at room temperature, separated

½ cup granulated sugar

5 tablespoons all-purpose flour, sifted

½ cup heavy cream

1 teaspoon pure vanilla extract

1½ cups fresh strawberries, quartered or whole raspberries, blueberries, or blackberries, 

plus more for serving, optional

Preheat the oven to 400ºF.

Generously coat the interior of an 8-inch square baking pan with butter.  Set aside.

Place the egg whites in a small mixing bowl and, using a hand-held electric mixer, beat

for about 3 minutes or until stiff peaks form.  Set aside.

Combine the egg yolks with 3 tablespoons of the sugar in a medium mixing bowl.  Using a hand-held electric mixer (you don’t have to wash the beaters), beat for about 3 minutes or until quite thick.

Add the flour, cream, and vanilla and continue beating until very smooth.  Using a rubber spatula, blend about a quarter of the beaten egg whites into the batter to thoroughly incorporate.  Then, carefully fold in the remaining egg whites to create a light, fluffy mix.

Pour the mixture into the prepared baking dish.  If using, sprinkle the berries over the top noting that they will sink.

Place in the preheated oven and bake for 20 minutes or until golden brown and puffed up.

Place the confectioners’ sugar in a fine mesh sieve.  Set aside.

Remove from the heat and quickly sprinkle with confectioners’ sugar by gently tapping on the side of the sieve as you hold it over the hot soufflé.

Serve immediately with additional berries, if desired.

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