Chocolate Pear Pudding Recipe
1/4 c Milk
3/4 c Flour, sifted
1 lb Pears, 4 or 5 medium, bosc
1 tb Sugar
2 tb Butter, cut in bits
1 tb Cocoa, heaping
1/2 ts Baking soda
1/2 ts Baking powder
3/4 c Sugar, dark brown
2 tb Corn syrup, lyle's golden
1 Egg, large beaten
4 tb Butter; melted
Whipped or ice cream, for topping
1/4 c Milk
3/4 c Flour, sifted
Peel, core and slice thin (or cut into chunks) 1 poound of pears, which you arrange on the bottom of a buttered baking dish ( a souffle dish is fine). Sprinkle the pears with sugar, and dot with butter. Then mix together the flour, the cocoa powder, the baking soda and powder, add the golden corn syrup, the brown sugar, and then the egg, the butter and milk. Beat together into a batter. Pour the batter on top of the pears and bake the pudding for 45 to 50 minutes in a 325 degree oven.
Chocolate Pudding
1 c Sugar
1/2 c Baking cocoa
1/4 c Flour
2 c Water
3/4 c Evaporated milk
1 tb Vanilla extract
pn Salt
In a saucepan, combine sugar, cocoa, and flour. Add water and milk; stir until smooth. Cook over med. heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temp, stirring several times. Pour into a serving bowl or individual dishes. Serve warm or chill. Yield - 4 to 6 servings.
Chocolate Ranch Pudding
1/4 c Margarine
2 oz Semisweet chocolate
1 c Packed brown sugar
3/4 c Corn syrup
1/4 c Bourbon
3 Eggs, slightly beaten
1 1/2 c Chopped pecans, toasted
1 c Chilled whipping cream
1 ts Bourbon (optional)
Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart casserole. Pour chocolate mixture over pecans. Bake uncovered 10 minutes. Reduce oven to 350 F. Bake until pudding is set, 20 to 25 minutes longer. Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with whipped cream.
Chunky Chocolate Pudding
2 c Skim milk
1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup servings)
1 1/4 oz Mini chocolate chips
1 oz Shelled walnuts; toasted and chopped
1/4 c Frozen dairy whipped topping thawed
1 ts Chocolate syrup
Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes.
Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping and then drizzle 1/4 teaspoon chocolate syrup over whipped topping. Refrigerate until ready to serve.
Dark Chocolate Pudding
3 c Milk
3/4 c Hershey's European Style Cocoa
3/4 c Sugar
4 tb Cornstarch
1 ts Vanilla
1/8 ts Salt
3 tb Butter or Margarine
Mix all ingredients together, stirring until chocolate is dissolved.
Place mixture in the top part of a double boiler (have water boiling at start of cooking) Stir continuously until pudding is thick and smooth. Cook for several minutes longer. Pour into serving dishes or cups and refrigerate. This pudding is also excellent served hot.
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