5 Star Fudge Pudding Recipes

Steps:

• 1. Put water on to boil. Melt chocolate in a small microwave safe bowl. Set aside.
• 2. In a medium mixing bowl, thoroughly combine flour baking powder and the half tsp of salt, using a wire whisk. Set aside.
• 3. Using a mixer, cream together the softened butter and 2/3 c. sugar.
• 4. Beat in the flour mixture, with milk enough to blend.
• 5. Stir in the melted chocolate, vanilla, and nuts, if desired. (We like our chocolate straight-up, so I never add nuts.)
• 6. Spread the batter into a 8 or 9" square baking dish. Set aside.
• 7. In a small mixing bowl thoroughly combine brown sugar, 1/2 c. sugar, cocoa, and 1/4 t. salt with a fork. Sprinkle this over the batter. Do not stir.
• 8. Gently pour the boiling water over the top. Do not stir.
• 9. Bake 1 hour at 350* Cool slightly, serve warm.
• 10. NOTES: If you want to dress it up for company, garnish with whipped cream or ice cream, and chocolate curls or a drizzle of chocolate sauce. This recipe reheats well. *By substituting gluten-free all purpose flour, this recipe is easily made gluten free. (Try Bob's Red Mill brand for the cake batter, and Gifts of Nature brand for the pudding.)

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• In medium saucepan stir pudding mix and milk.
• Add margarine and bring just to boil over low heat stirring constantly.
• Remove from heat: quickly stir in sugar blending well.
• Add nuts and pour into greased 9 x 5-inch loaf pan.
• Chill 30 minutes then cut into pieces.

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Steps:

• In a small heatproof bowl, whisk together egg and yolks. Set aside.
• Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
• In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
• Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
• Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.

Steps:

• Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
• In a small bowl, mix the brown sugar and remaining1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish.
• Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.