Rocky Road Pudding Cups Recipes

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ROCKY ROAD PUDDING



Rocky Road Pudding image

Turn a favorite ice cream flavor into a pudding that will please kids and adults alike.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 6 to 8 servings (about 6 cups)

Number Of Ingredients 9

4 1/2 cups whole milk
1 cup sugar
1/3 cup cornstarch
Kosher salt
5 large egg yolks, beaten
2 teaspoons vanilla extract
1 cup miniature marshmallows
1 cup walnuts, toasted and roughly chopped
1/2 cup miniature semisweet chocolate chips, plus more for garnish

Steps:

  • Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
  • Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
  • Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
  • Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

ROCKY ROAD PUDDING



Rocky Road Pudding image

Here in Oz it can get very hot for Christmas so as a change we made this for our Christmas this year instead of the usual pudding. Everyone loved it. DD made this and it was so easy. She used chocolate ripple biscuits and frozen mixed berries, but have listed the original recipe from Food Ideas. Also shopping late as usual we couldn't buy silver cachous, so used Rainbow cho chips, which looked really pretty!

Provided by Tisme

Categories     Frozen Desserts

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 10

16 chocolate biscuits
1 1/4 liters vanilla ice cream, softened
1 cup vanilla custard
1 cup mini marshmallows
1/4 cup desiccated coconut
1/4 cup granulated nuts
1 cup frozen raspberries, roughly crushed
chocolate, ice magic
sprinkles and silver cachous, to decorate
vanilla custard, to serve (optional)

Steps:

  • Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
  • Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
  • Freeze overnight or until firm.
  • Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
  • Serve with custard if wished.

Nutrition Facts : Calories 328.9, Fat 15, SaturatedFat 7.8, Cholesterol 41.5, Sodium 184.5, Carbohydrate 46.3, Fiber 2.9, Sugar 35, Protein 5.2

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