This week’s TWD recipe was picked by Melissa of It’s Melissa’s Kitchen and is chocolate pudding. Chocolate pudding is another one of those desserts that seems to be an American thing. We do have instant pudding in NZ, which is a packet of sugary stuff that you beat with milk and then set in the fridge. I am not sure if American pudding is similar to that, but I do know that Dorie’s home made chocolate pudding is a million times more delicious that NZ chocolate instant pudding!!!!
The other thing I liked about this pudding is that it transcends seasons. One of the disadvantages in participating in what is essentially a Northern hemisphere challenge is that anything fruit based is round the wrong way (ie no berries, stone fruit or melons here for us at the moment, unless you buy foreign fruit which I just don’t want to do). Thankfully chocolate is good anytime of the year!
The pudding is like a cross between real custard and chocolate mousse. You heat your milk with a little sugar, blitz an egg, cornflour and some more sugar together in the food processor, add the hot milk with melted chocolate and vanilla and then cook over a low heat until the pudding thickens. You then pour it into ramekins (I halved the recipe and got 3 generous ramekins) and chill.
Dorie suggested eating the pudding with whipped cream and I bet that would be delicious. To go with mine I made little almond tuille biscuits to dip into the chocolate pudding. The biscuits tasted great, but unfortunately didn’t crisp up like they should have – this may have something to do with me using milk in them instead of the cream that was part of the recipe.
The pudding was actually fabulous by itself. It was very creamy, very mousse like. In fact I think this tasted just as decadent as chocolate mousse and actually tasted like it was made with cream rather than milk. I wonder what it would be like if it was churned in my ice cream maker and frozen? Pretty yummy I think! I will definitely be making this pudding again. Thanks Melissa for such a great choice.
See what the other TWDers thought here.
This looks delicious! I love reading the posts from TWDers in NZ and Australia - I get to read them on Monday!
ReplyDeleteyup, that is pretty much what instant pudding is like here in the states, too:) glad you liked the real version!
ReplyDeleteWe must be on the same wavelength! I made lace cookies to go with my pudding. I'd never eaten homemade chocolate pudding cold, so that was new for me.
ReplyDeleteGlad you enjoyed! Mine is still chilling!
ReplyDeleteGlad you liked the "authentic" chocolate pudding - although most Americans just eat the instant stuff too! This is a million times better, and I agree it would be great churned into ice cream. Lovely little tuiles!
ReplyDeleteThough I love all the fruit desserts we've done, I'm glad you got one that isn't season oriented. Great work!
ReplyDeleteInstant pudding here is definitely the same but homemade is so much better! There really is no comparison! Your pudding looks creamy and delicious! Great job!
ReplyDeleteI thought I hated pudding b/c I grew up on that nasty instant stuff. This on the other hand was so rich! I couldn't believe that it was made with milk either. I actually forgot the butter too because I wasn't very organized.
ReplyDeleteThis pudding was worlds better than the instant we've come to know as pudding. Great job and that first picture is delicious.
ReplyDeleteMmmm that lace cookie looks yum with your pudding! Great job!
ReplyDeleteClara @ iheartfood4thought
Your pudding looks wonderful. Add the cookie and it looks great! This pudding is so much better than instant.
ReplyDeleteOoooo, yours looks so nice and creamy! And you are right about churning it. Another American (I think) treat is frozen pudding in popsicle molds--try that sometime!
ReplyDeleteThis is loads better than any packet stuff. I love your lace cookies.
ReplyDeletethat came out great! i definitely think of chocolate pudding as an american thing, but a good one (and frozen pudding pops are great)!
ReplyDeleteThis looks fab - and the tuile biscuits would have set it off perfectly.
ReplyDeleteI'm not going to get to pudding making until I get home from work tomorrow -- I'm glad to know it will be worth the wait. :)
ReplyDeleteYes, this name made me think of our instant pudding but this was so undeserved - in a different league altogether! I appreciated not needing out of season fruit too...
ReplyDeleteAlmond tuille sounds like a good addtion to go along with the pudding.
ReplyDeleteThat looks absolutely delicious! The almond tuille cookies look divine!
ReplyDeleteYour pudding looks delicious - and I know everyone's been saying it already, but it's true - the instant pudding is alive and well over here, but the homemade is WAY better - and so easy. Glad you liked it!
ReplyDeleteso pretty and i agree that it's kind of like a blend between pudding and mousse. richness of mousse but dense thick pudding consistency. to me it's PERFECT!
ReplyDeleteYou did a fantastic job! I bet it would be a really good and decadent ice cream, good thinking!
ReplyDeleteI'm glad to hear that you enjoyed the pudding. I bet the little lace cookies were great with it. They look delicious!
ReplyDeleteLove the freezing idea...sort of a decadent fudgsicle!
ReplyDeleteYour pudding looks yummy. Love the tuille pic!
ReplyDeleteyum! Love the crisp! You did a fantastic job!
ReplyDeleteLooks delicious, love the cookies!
ReplyDeleteTurning this pudding into ice cream is a great idea! I'll definitely have to try that in the future. The tuile cookies make a nice garnish.
ReplyDeletegreat add with th cookies...I bet that was great!
ReplyDeleteLooks so good! I agree this pudding is worlds apart from anything out of a packet. :)
ReplyDeleteI agree with you about the fruits. The seasons are different than that of the states. And chocolate I think is a world wide anytime dessert! Look forward to your post next week!
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