Chocolate Pudding Recipes

You Will Love These Old-Fashioned Chocolate Pudding Recipes

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1 cup flour, pinch of salt, 1 teaspoon baking powder, 1 egg beaten light, 2 tablespoons sugar, butter size of a walnut, 1/2 cup milk, 1-1/4 squares melted chocolate. Stir all together, add flour. Butter tin and steam 1 hour. Serve with sauce or whipped cream.

Creamy Chocolate Pudding

One quart of milk, four tablespoonfuls of cornstarch, four of sugar, four of scraped chocolate, two of boiling water, two eggs, one teaspoonful of salt. Reserve one cupful of the milk, and put the remainder on to boil. Put the sugar, chocolate, and water in a saucepan or, better still, a small frying-pan, and stir over a hot fire for about a minute, when the mixture should be smooth and glossy. Stir this into the boiling milk. Mix the cornstarch with cold milk. Beat the egg, and add to the cornstarch and milk; add, also, the salt. Stir this into the boiling milk, and beat well for about three minutes.

Turn the mixture into a melon mold that has been dipped in cold water. Let the pudding stand in the mold about fifteen minutes. Turn into the pudding dish, and heap whipped cream around it. Serve sugar and cream with it; or, vanilla sauce will answer.

Chocolate Roll Pudding

This old-fashioned roll pudding consists of cake, frosting and sauce. It is very nice!

Beat the whites of three eggs to a stiff froth, and add the yolks. Beat into the eggs one cupful of sugar and one of flour. As soon as all are thoroughly mixed, stir in half a cupful of cold water, in which has been dissolved soda about the size of a pea. Pour thin into a buttered pan, and bake in a moderate oven from twelve to fifteen minutes. When baked, sprinkle the top with two tablespoonfuls of milk.

Frosting: Beat the whites of six eggs to a froth, and divide into two parts. Put a teaspoonful of sugar to one half, and one teaspoonful of sugar and three of grated chocolate to the other. Take the cake from the pan and put it on a flat dish or tin sheet. Spread half of each mixture over the top.

Return to the oven for about five minutes, to harden the frosting. Take out and roll up. Put the remainder of the frosting on the top and sides of the roll. Put again in the oven to harden the frosting. Take out, and slide on a flat dish. Pour the sauce around, and serve. The yolks of the eggs may be used for puddings or custards.

Sauce: One egg, one teacupful of powdered sugar, five tablespoonfuls of boiling milk, one teaspoonful of vanilla extract. Beat the white of the egg to a stiff froth, and gradually beat in the sugar. Add the yolk of the egg, the vanilla, and lastly the boiling milk.

Chocolate Pudding With Zweibach

Three-fourths cup grated chocolate, one cup grated zweibach (kind of biscuit rusk or sweet cake toasted in slices), boiled with one pint milk until stiff. If not stiff enough, add more zweibach. Beat the yolks of six eggs with six tablespoons sugar, light; add to the mixture when cool. Lastly, beat the whites of the eggs and add to it. Boil in a form three-fourths of an hour. Serve with beaten cream.

Chocolate Pudding With Whipped Cream

Four eggs, one small cup sugar, one and one-half cups flour, one-half cup milk, one large cup grated chocolate, one-half teaspoon soda, one-half teaspoon cream of tartar. Bake in buttered "bund" form slowly over one-half hour, and serve with whipped cream.

Individual Chocolate Puddings

Yolks of five eggs, five tablespoons chocolate, five tablespoons sugar; whites beaten stiff. Place mixture in muffin tins; bake in moderate oven about twenty-five minutes. Serve with whipped cream.

Scald together a quart of milk and three ounces of grated chocolate. Set it away until cold, and then add the beaten yolks of five eggs and one cup of sugar. Bake about twenty-five minutes. Beat the whites of the eggs to a stiff froth; spread over the top of the pudding, and brown them slightly in the oven. This pudding should be served very cold.