Homemade English Chocolate Pudding Recipes

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HEAVENLY CHOCOLATE PUDDING



Heavenly chocolate pudding image

A reader from North Devon shares a recipe that's been a family favourite for over 40 years

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h30m

Number Of Ingredients 13

100g butter or margarine, plus extra for the bowl
2 tbsp golden syrup
100g dark muscovado sugar
150ml/¼ pint milk
1 egg (large or medium)
1 heaped tbsp cocoa powder
225g self-raising flour , minus 1 heaped tbsp
1 tsp ground cinnamon
¼ tsp bicarbonate of soda
4 tbsp milk
4 tbsp cream
1 tbsp golden syrup
100g good-quality dark chocolate

Steps:

  • Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
  • Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
  • Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
  • Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

OLD-FASHIONED CHOCOLATE PUDDING



Old-Fashioned Chocolate Pudding image

One of the nice things about this easy pudding is you don't have to stand and stir it. This is a must for us at Christmas-at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. -Amber Sampson, Somonauk, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 9

2 cups whole milk
2 tablespoons butter
2 ounces unsweetened chocolate, chopped
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 large egg yolks, beaten
1/2 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.

Nutrition Facts : Calories 413 calories, Fat 20g fat (11g saturated fat), Cholesterol 120mg cholesterol, Sodium 254mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

HOMEMADE ENGLISH CHOCOLATE PUDDING



Homemade English Chocolate Pudding image

The English call any dessert a pudding, but this is really pudding! You can use your preference of milk, the more fat you use the richer it will be. I did not include the 3 hour chill time. Enjoy this chilled dessert after any meal. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups milk
3/4 cup semisweet chocolate, chopped finely (you can use anything from generic chocolate chips to a high quality chocolate, you get what you pay )
2 eggs
1/3 cup sugar
2 tablespoons cornstarch
3/4 teaspoon salt
whipped cream, to garnish
chocolate shavings, to garnish

Steps:

  • Scald milk in a saucepan over medium low heat (bring it almost to a boil in a thick bottomed saucepan, stirring constantly). Remove from heat, immediately add chocolate and stir until it has melted.
  • Whisk together eggs, sugar, cornstarch, and salt in a large bowl. I would get these ready in the bowl before I prepare the milk.
  • Add the warm chocolate milk mixture in a slow stream, whisking contents in the bowl constantly and then pour mixture back into pot.
  • Cook gently over medium heat, stirring constantly with wooden spoon for 5 to 10 minutes or until mixture thickens.
  • Divide pudding among six ramekins or small bowls, cover tightly with plastic wrap and chill for at least 3 hours and up to 2 days. Serve puddings topped with whipped cream and chocolate shavings.

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

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

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

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.

ENGLISH PUDDING



English Pudding image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 27

1 pound raisins
1 pound currants
1 pound golden raisins
1 pound bread crumbs
1 pound brown sugar
8 ounces suet
4 ounces mixed candied citrus peel
4 ounces glace cherries, chopped
4 ounces almonds, chopped
1 lemon, grate rind
1 orange, grate rind
1 carrot, peeled and grated
1 apple, peeled and grated
2 tablespoons ground almonds
1 tablespoon all-purpose flour
1 teaspoon mixed spice
Pinch salt
6 to 8 eggs
5 ounces maple syrup
10 ounces stout beer (bottle) or dark beer (recommended: Guinness)
5 ounces brandy
5 ounces sherry
3 tablespoons confectioners' sugar, sifted
2 sticks butter
1/4 cup sugar
3 tablespoons brandy
1/4 cup cognac

Steps:

  • In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
  • To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
  • Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

LINDA'S ENGLISH CHOCOLATE CROISSANT BREAD PUDDING



Linda's English Chocolate Croissant Bread Pudding image

I made this for a cooking contest at my house yesterday for an international dish, and it won First Place!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 -6 croissants, preferably 1-2 days old
2 cups half-and-half
2 cups heavy cream
1 pinch salt
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
6 eggs
1 cup sugar
French vanilla ice cream, for serving

Steps:

  • Cut the croissants into 1" cubes. You should have about 3 1/2 cups.
  • Place the cubes in an 8x8x3" ovenproof baking dish.
  • In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
  • When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
  • Add the chocolate, and whisk until melted.
  • In a lg. mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture.
  • Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes As it soaks, fold the mixture a few times to ensure even soaking.
  • When ready to bake, heat the oven to 350.
  • Line a roasting pan that is 2" deep, and larger than the baking dish with paper towels.
  • Fill the pan with very hot water, and place the dish of Bread Pudding inside.
  • Bake until set, about 65-80 mins., depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes until knife inserted comes out clean.
  • Serve warm, with a scoop of Vanilla ice cream on each serving.

Nutrition Facts : Calories 622.5, Fat 46.1, SaturatedFat 27.1, Cholesterol 281.6, Sodium 334.7, Carbohydrate 46.8, Fiber 3.1, Sugar 28.8, Protein 11.9

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