Mom'S Chocolate Pudding
A rich, chocolaty pudding with a moist batter, perfect for cozy desserts. Warm and comforting, it pairs beautifully with vanilla ice cream for chocolate lovers.
Ingredients
Instructions
- Combine flour, 3 tablespoons cocoa, baking powder, salt, 1/2 cup sugar, butter, and vanilla together.
- Add milk and mix well.
- Put 5 tablespoons of cocoa, sugar, and hot water in the bottom of a 9-inch round or square pan and mix.
- Drop batter in the pan by large tablespoonfuls.
- Bake for 40 minutes at 350°F.
- Serve warm with vanilla ice cream.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of butter, you can substitute it with coconut oil or a plant-based alternative for a dairy-free version. To enhance the pudding's texture, try adding an extra tablespoon of flour. Remember to sift the dry ingredients to prevent clumping, ensuring a smooth batter.
Serving Suggestions
Serve warm, topped with a generous scoop of vanilla ice cream for a delightful contrast in temperature and texture. This chocolate pudding pairs beautifully with Meringue For Pies And Puddings, adding an elegant touch to your dessert presentation. For a complete meal, consider serving it alongside Betty'S Broccoli Casserole for a savory-sweet balance.
Storage & Reheating
Store any leftover chocolate pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 15-20 second intervals, stirring in between, until warmed through. If it thickens too much, add a splash of milk to restore its creamy consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Chocolate Pudding contains roughly 673 calories, with 11g protein, 81g carbohydrates, and 34g fat. It is an excellent source of iron (27% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1488mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking. Just ensure to give it a good stir before placing it in the oven. However, the pudding is best enjoyed fresh out of the oven for optimal texture.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains a binding agent, like xanthan gum, to maintain the pudding’s structure. The other ingredients are naturally gluten-free.
What can I use instead of milk?
You can substitute the milk with almond milk or any other non-dairy milk for a lactose-free option. Coconut milk will add a delicious tropical twist. Adjust the quantity slightly if using a thicker milk to maintain the pudding's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).