Festive Chocolate Cream Pudding Microwave Recipes

CHOCOLATE CREAM PUDDING

Steps:

• In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

GRANNY'S FESTIVE PUDDING

Steps:

• Mix together all dry ingredients in a big mixing bowl.
• Beat eggs together in a separate bowl.
• Add rum or other liquid to eggs.
• Beat together.
• Pour this liquid onto the dry ingredients in the large bowl.
• Mix well together with a large spoon.
• Grease the insides of the 3 bowls- 3'2 pound bowls'.
• Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
• Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls).
• Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
• Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
• If it is to be reheated, the pudding can be steamed for a couple of hours.
• Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).

MICROWAVE CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
• To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
• Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.