CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
- Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.
CHOCOLATE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!
CHOCOLATE PLUM PUDDING CAKE
This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
- Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
- Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 50 g, Cholesterol 77 mg, Fat 16.6 g, Fiber 3.4 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 360.3 mg, Sugar 34.2 g
CHOCOLATE PLUM PUDDING
Steps:
- Preheat oven to 350°F. Grease 9x9-inch baking pan. Mix first 3 ingredients in small bowl. Stir prunes, sugar, eggs, chocolate, oil and vanilla to blend in large bowl. Mix in flour mixture. Transfer to prepared pan. Bake until pudding is set and slightly puffed at edges, about 25 minutes. Immediately cover with foil and refrigerate overnight. Cut into 16 squares and serve.
CHOCOLATE PLUM PUDDING CAKE
Make and share this Chocolate Plum Pudding Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 1h22m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter with sugar.
- Beat in eggs, then applesauce.
- In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
- Beat into applesauce mixture and then stir in raisins and walnuts.
- Turn batter into greased and floured tube pan.
- Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
- Let cool on a rack and then chill.
- When serving dust with powdered sugar.
Nutrition Facts : Calories 366.4, Fat 16.6, SaturatedFat 8.2, Cholesterol 83.4, Sodium 371.5, Carbohydrate 53.8, Fiber 3.4, Sugar 30.1, Protein 5.1
PLUM PUDDING
An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.
Provided by domestic engineer
Categories Desserts Cobbler Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
- Raise oven temperature to 450 degrees F (230 degrees C).
- In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g
TINY TIM'S PLUM PUDDING
In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 20
Steps:
- Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.
STEAMED PLUM PUDDING
Spicy slices of this English-inspired dessert are served with hard sauce, made with butter, powdered sugar and a "squeak" of sherry or brandy--if you so desire.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
- Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
- In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
- Unmold pudding; cut into slices. Serve warm with sauce.
Nutrition Facts : Calories 700, Carbohydrate 2 g, Cholesterol 990 mg, Fiber 9 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 660 mg
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
PLUM PUDDING
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 10 to 15
Number Of Ingredients 22
Steps:
- Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
- Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
- Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
- To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.
EASY CHOCOLATE PUDDING
Everyone loves chocolate pudding and this easy recipe will put you off box mixes forever.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 9
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, cocoa, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 368 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 13 g
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