Small Pudding
A rich, creamy chocolate pudding layered with vanilla wafers and topped with fluffy meringue, perfect for satisfying dessert cravings and suitable for family gatherings.
Ingredients
Instructions
- Cook the mixture in a double boiler until thickened.
- Line a dish with vanilla wafers, Ritz crackers, and graham crackers.
- Pour the cooked pudding mixture over the layered crackers.
- Beat egg whites with 2 tablespoons of sugar and 1 teaspoon of vanilla until stiff peaks form.
- Spread or pipe the meringue over the pudding.
- Brown the beaten egg whites lightly, if desired, to finish.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of sweet milk. You can substitute the margarine with butter for a more traditional taste. If you prefer a dairy-free version, opt for almond or oat milk and a plant-based margarine. Ensure the egg whites are at room temperature for better volume when whipping them into meringue. This small pudding can also be enhanced with a pinch of salt to balance the sweetness.
Serving Suggestions
Serve this small pudding chilled or at room temperature, garnished with chocolate shavings or fresh berries for a pop of color. It pairs beautifully with a cup of coffee or tea. For a delightful twist, consider serving alongside a slice of Elmer'S White Cake for a satisfying dessert spread. This dish is perfect for gatherings or family dinners, offering a comforting finish to any meal.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a double boiler or in the microwave at low power, stirring frequently to prevent curdling. If the meringue has been browned, it may lose some texture, so it's best to add fresh meringue before serving if possible.
Nutrition & Diet Analysis (per serving)
Each serving of Small Pudding contains roughly 331 calories, with 11g protein, 8g carbohydrates, and 27g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron.
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 pudding mixture a day in advance and store it in the refrigerator. Just reheat gently before serving. However, it's best to whip the meringue fresh to ensure it retains its texture and volume.
What can I use instead of cornstarch?
If you're looking for a substitute for cornstarch, you can use an equal amount of arrowroot powder or all-purpose flour. Keep in mind that using flour may result in a slightly different texture, so adjust the cooking time accordingly.
Is it possible to make this pudding vegan?
To make a vegan version of this pudding, substitute the milk with a plant-based milk like almond or coconut milk, and use a vegan egg replacement for the egg yolks and whites. Aquafaba (the liquid from canned chickpeas) works well as a meringue substitute.
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).