International Styles

Chocolate Pudding Recipes

Simple chocolate pudding cake recipes. Homemade chocolate pudding pie recipes.

First Recipe

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk. Beat two eggs with ½ a cupful of powdered sugar and ½ a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute.

Shave fine two ounces of chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream.

This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla. The eggs may be omitted, in which case use one more tablespoonful of cornstarch.

Second Recipe

Soften three cups of stale bread in an equal quantity of milk. Melt two squares of chocolate over hot water and mix with ½ a cup of sugar, a little salt, three beaten eggs and ½ a teaspoonful of vanilla.

Mix this thoroughly with the bread and place in well-buttered custard-cups. Steam about ½ an hour (according to size) and serve in the cups or turned out on warm plate.

Third Recipe - Milton Pudding

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, ½ a teaspoonful of salt, ½ a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.

Egg sauce:
Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once.

Vanilla cream sauce:
Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream. Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.

Chocolate Pudding 4

Make cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar. When done, [Pg 402]remove about ½ and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuls of vanilla chocolate grated and dissolved in a little milk. Put in a mold, alternately the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc mange than a pudding.

Chocolate Pudding 5

One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when cool, add the yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonfuls of fine sugar, spread evenly over the top and brown pudding slightly in the oven.

Chocolate Pudding 6

One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it come to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar and flavor with vanilla and use as a meringue.

Chocolate Pudding 7

½ a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mixture from the range; add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a ½ of sugar; stir constantly until thick; remove from the fire and flavor with vanilla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth and add a little sugar; cover the top of the pudding with a meringue and set in the oven until a light brown. Serve your pudding cold.




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