Here's a tasty collection of old fashioned chocolate pudding recipes. What chocolate lover can resist the rich, delectable taste of a creamy chocolate dessert? I know I can't.
These homemade puddings are easy to make, but they are not instant, so do allow some preparation time. The extra time you spend is worth it! These puddings taste absolutely delicious on their own or when smothered in a luscious vanilla sauce or topped with a crisp meringue.
Mom's Recipe Scrapbooks (c. 1920s)
1/2 cup milk
2 squares chocolate
3 tablespoons shortening
1/2 cup sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla flavoring
Heat milk over hot water. Add chocolate broken into pieces. Cook until thick. Stir to keep smooth. Then blend shortening with sugar and egg.
To this add chocolate mixture, then the sifted dry ingredients. Blend ingredients well. Add vanilla.
Pour batter into 6 greased individual pudding molds or custard cups. Bake in moderate oven (350°F) about 20 minutes. Serve warm with—
Mallow Mint Sauce:
Mix 1/2 cup sugar and 1/3 cup water. Boil 3 minutes. Add 1/8 teaspoon cream of tartar. Cut 8 marshmallows into pieces. Stir pieces into syrup. Add a few drops peppermint or finely crushed mint candies.
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 a desert sauce or homemade whipped cream.
Miss Parloa's New Cook Book (1882)
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.
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 (350°F) from twelve to fifteen minutes. When baked, sprinkle the top with two tablespoonfuls of milk.
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 frosting 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.
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.
Second Edition of the Neighborhood Cook Book (1914)
Three-fourths cup grated chocolate, one cup grated zwieback (kind of biscuit rusk or sweet cake toasted in slices), boiled with one pint milk until stiff. If not stiff enough, add more zwieback.
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.
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 (325°F) in buttered "bund" form slowly over one-half hour, and serve with whipped cream.
Yolks of five eggs, five tablespoons chocolate, five tablespoons sugar; whites beaten stiff. Place mixture in muffin tins; bake in moderate oven (350°F) about twenty-five minutes. Serve with whipped cream.
Fancy Cookery (1890)
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 (350°F) 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.