Ricardos Chocolate Pudding Recipes

RICARDO'S CHOCOLATE PUDDING

Steps:

• Sauce: In a saucepan, combine the brown sugar, cocoa powder and cornstarch. Add the water and cream. Bring to a boil, stirring constantly with a whisk. Add the vanilla. Set aside.
• Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 23 x 33-cm (9 x 13-inch) Pyrex or aluminum baking dish.
• In a small saucepan, bring the milk and cocoa powder to a boil, whisking constantly. Let cool.
• In a bowl, combine the flour, baking soda and salt. Set aside.
• In another bowl, cream the butter and sugar with an electric mixer until the mixture resembles coarse, moist sand. Add the eggs and beat until the mixture is smooth. Add the dry ingredients, alternating with the milk mixture. Scrape the batter into the baking dish.
• Gently pour the hot sauce over the dough. Bake until a toothpick inserted in the centre of the cake comes out clean, about 45 minutes. Serve warm or cold.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

ULTIMATE CHOCOLATE PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.