i want to know the best ever recipe for hot chocolate pudding?

Question

cooking and recipes (puddings)

Answer 1

* 4 level tablespoons cornstarch (cornflour)
* 2 level tablespoons cocoa
* 1/8 teaspoon salt
* 3 cups milk
* 3 level tablespoons sugar
* 2 teaspoons vanilla essence

*Sift cornstarch, cocoa, and salt into a saucepan. Gradually add milk, stir until smooth. Stir in sugar. Cook over low heat, stirring constantly with a wooden spoon, until the mixture starts to boil. Remove from heat. Stir in vanilla.Pour into a serving bowl or bowls.
A 'skin' will form on top of the mixture as it cools, but if you don't want any skin, you can prevent it by putting clingfilm over the bowl, or by laying greaseproof paper directly onto the mixture. When the mixture sets, the skin sticks to the greaseproof paper.

Sauce

1/4 cup brown sugar
1/4 cup maple syrup
2 Tbsp cocoa
1 3/4 cups hot water

Mix sauce ingredients in the same bowl (don't wash first). Pour over the pudding batter in the casserole dish but do not stir.

Answer 2

I got this from an 80-something year old mother of 4, who made it for her kids at least once a week, she said. It is the best I've ever had. Beats Jello mix any day!

She said she would double the flour to make chocolate pie filling. I've never done that version though, just the original like she gave it to me!


Rachel's Chocolate Pudding

1 cup sugar
5 tablespoons flour
1/4 cup cocoa
2 egg yolks
1 1/2 cups milk
1 tablespoon real butter
1 teaspoon vanilla

Mix sugar, flour, and cocoa in saucepan. Beat egg yolks into milk and whisk in gradually to flour/sugar/cocoa mixture. Bring to a slow boil stirring continuously over medium heat. When pudding thickens remove from heat and stir in butter and vanilla.

Answer 3

Aztec Hot Chocolate Pudding

If you dont want to drink your hot chocolate, try this silky, sensuous pudding from Nigella Lawson.

45 MINUTES
15 minutes to make
30 minutes to bake

Butter for greasing pudding dish
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 cup superfine sugar
1/2 cup best-quality cocoa powder, divided
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup corn oil
1/2 cup dark brown sugar
1/4 cup dark rum

Heat oven to 350 degrees.
Butter 8-cup pudding or souffle dish.
Set aside.
In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder.
In small bowl, mix milk, vanilla and oil.
Pour into flour mixture.
Mix by hand for thick smooth batter.
Spoon batter into pudding dish, and smooth the top.
Pour 3/4 cup water into a small pan.
Set over high heat, and bring to boil.
In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there no lumps.
Spread evenly across the batter. Pour boiling water over it, and top with rum.
Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes.
To serve, spoon out portions that include some of the top and chocolate sauce beneath.
If desired, accompany with vanilla ice cream.
Yield: 4 servings. Per serving: 632 calories; 16 g fat (3 g saturated fat; 23 percent calories from fat); 106 g carbohydrates; 4 mg cholesterol; 406 mg sodium; 7 g protein; 4 g fiber.