Light Rocky Road Pudding Recipes

ROCKY ROAD PUDDING

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.

ROCKY ROAD PUDDING

Steps:

• Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
• Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
• Freeze overnight or until firm.
• Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
• Serve with custard if wished.

ROCKY ROAD PUDDING

Steps:

• Add cocoa, 1/4 cup sugar, cornstarch and salt to a saucepan and stir together. Add in milk and stir until blended. Cook mixture over medium high heat for 10 minutes, stirring constantly.
• Take 1/2 cup of the hot milk mixture and add it to the eggs in a bowl. Whisk together and then return to saucepan. Continue to cook over medium heat for 10 minutes.
• Remove from heat and stir in vanilla extract. Cover with plastic wrap and place in the fridge for 20 minutes to cool off.
• Stir in 1/4 sugar. Spoon into dishes and top with marshmallows and walnuts.

ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan.
• To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
• To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

ROCKY ROAD PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

ROCKY ROAD PUDDING

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Let stand 5 min.
• Top with nuts and marshmallows.

ROCKY ROAD PUDDING CUPS

Steps:

• In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted., Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.

ROCKY ROAD BREAD PUDDING

Steps:

• Heat oven to 350 F degrees.
• Butter a 2 quart baking dish.
• In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
• In a large bowl, stir together sugar and cocoa powder.
• Combine milk and eggs and gradually stir into the cocoa mixture.
• Pour milk mixture over bread in baking dish.
• Make sure all bread is moistened by pressing with back of large spoon.
• Bake for 45 minutes or until knife inserted near center comes out clean.
• Serve warm with whipped cream or ice cream.