It's Pudding Time, Children

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Saturday night’s all right for pudding.

Keeping this site going has really been a culinary boon for me – I’m cooking more than ever, am constantly inspired by the amazing creations of fellow bloggers, and can more easily justify astronomical grocery bills. One downside, though, is that I rarely make anything sweet anymore. After all, there are only two of us and we’ve been pretty full of filet mignon stuffed with cheese or lard-fried chicken. (We eat vegetables too. Sometimes.) (No, really, we do. After we deep-fry them.) (And wrap them in bacon.)


Next week I’ll have occasion to bake a great big layer cake, one of my favorite things to do, but I really wanted something smaller that I could make quickly for the two of us. That’s when I saw Smitten Kitchen’s Best Chocolate Pudding. I’m immediately attracted to anything with “best” and “chocolate” in the title and I love pudding, as my long-standing financial support of Cozy Shack products can attest to. And now I can make my own, so don’t worry about sending any free pudding my way for all this crazy free publicity, Cozy Shack.

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Insert non sequitor here.

Best of all, this pudding cooks up in about 20 minutes, is composed entirely of things I already have in the house, and doesn’t involve fussing. There are no eggs, and therefore no tempering and no risk of scrambling, and no cream (at least, in the original). It’s easy to make any day of the week, and intensely chocolatey without also being intensely rich.

I’m pretty excited about this whole thing, because I’ve not had good luck with puddings. My main efforts have centered on butterscotch, which brings the scylla and charybdis of dealing with pudding and caramel. But this pudding recipe and method has me singing a new tune.*

* Specifically, “Hooked on a Feeling.” Shut up, you know you like it too.

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New Canon Powershot S5.1S, I think I love you and your macro setting. Let’s stay together forever.

How do you like them apples? Or rather, pudding? I didn’t want to use up all the whole milk in the house because Brian gets a little cranky without coffee, so I swapped it for some heavy cream. I also added some cayenne and cinnamon to make a Mexican chocolate pudding, since spicy chocolate is one of my favorite things. The amount of cayenne in the recipe below produces a decent amount of heat; I had to take a sip of milk after eating my pudding. If you’ve ever had Vosges Red Fire chocolate, it tastes a lot like that; it lingers a bit in the back of the throat, in a good way. Depending on your tolerance or lack thereof, feel free to adjust.

If you can pour milk into a pot and stir it around, you can make this pudding. If you can’t, you probably have bigger problems than not being able to make homemade pudding. I’m sorry.

Mexican Chocolate Pudding
Adapted from Smitten Kitchen

1/4 c. cornstarch
1/2 c. sugar
1/8 tsp. salt
2 c. whole milk
1 c. heavy cream (or omit, and use 3 c. whole milk)
6 oz. good quality semi- or bittersweet chocolate (I used some 64% Valhrona)
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
2 good size pinches cayenne
1 tsp. vanilla

Mix the first 4 ingredients and the spices in a heat proof bowl. Gradually whisk in the milk and cream. Put the mixture over a double boiler of simmering water and heat, stirring occasionally, until the mixture coats the back of a spoon, about 10 minutes. Use a whisk if it seems like things are lumping up on you.

Meanwhile, chop the chocolate. When the milk mixture thickens, add the chocolate and vanilla and stir to combine. Keep stirring until the mixture is smooth, uniform and thickened, about 3 minutes.

Pour the pudding through a mesh strainer (or don’t, if you’re lazy; mine didn’t really have any lumps) into 6 individual servings or one big bowl. Chill for at least 1-2 hours.

Because of the heat from the cayenne, it’s nice to serve this with a dollop of slightly sweetened, slightly whipped cream. Or keep a glass of skim milk handy.

0 thoughts on “It's Pudding Time, Children

  1. What is it with you all people baking cakes and shit. Don’t you have jobs?

    I want to rub your cake all over my face. That isn’t even a euphemism.

  2. BE: it tasted fricking awesome.

    linda: it ended up being just the right thing: frosting that didn’t produce cavities on contact.

    mrs. L: hooray for midnight baking! also for breakfast cake.

    viv: here’s the challenge

    jerry: okay, it wasn’t that good; i don’t want anyone to die. tho now that i think about it, it was really tasty…

    heather: hello pot, please allow me to introduce myself; they call me “the kettle”.

    lisa: and we should be, if you also enjoy those things.

    gretchen: thanks! it is totally yum, you should give it a try.

    susan: thanks! now i feel like one of the cool kids; i’ve gotta go put up the DB logo!

    katie: well done.

    mary: thanks! and we did eat some of the leftover curd with a spoon ’round here – and it was goood!

  3. yours is the third version i’ve seen tonight
    you crazy daring bakers, you
    i gotta try this recipe at some point when i feel like kicking my ego in the ass

    what’s the april challenge and how does one find out such things?

  4. Welcome to the DB, imo, you did awesome. You made a cake. I on the other hand, didn’t make this cake- I failed miserably. Thanks for the good read, it did make me chuckle and feel slightly better.

  5. Great job on the cake…at least your dog didn’t eat yours???!!! I love the look of the curd against the white. I might try this version when I make it again!

  6. I made lemon curd this weekend…and was successful (thanks to you.) To celebrate – and inspired by you – I ate the lemon bars for breakfast!!

  7. seriously, you really need a content warning on your blog. certainly not because of any expletives you might use, but because it’s rather dangerous to read your blog before one has had breakfast. i mean, really!

    it’s really nice to know that there are more ways of making “curd” than with lemons, though i suppose lemon curd with fresh lemons would beat the pants off my mom’s which i think was made with commercial lemon pie mix. anyway, her’s sucked donkey dicks.

    i’ll be reading your new blog entries aloud, like a bedtime story, to my husband. you’re like nigella…except not english…and not on tv…and more potty mouthed…but otherwise just like her. :D

  8. You are so funny! I loved reading your blog…and I love the mango lime curd! Your cake looks great. I wouldn’t have a problem eating it for breakfast, and neither would anyone else in my office!

  9. if theres a cake in the fridge … i surely have some for breakfast … what better way to start your day that a sugar rush !!!
    specially if the cake looks as lovely as yours :)

  10. claudia: if i told you, i’d have to kill you.

    tartelette: i feel like one of the “in” kids now.

    pixie & danny: glad i could produce a laugh.

    catherine: it will be yours one day. oh yes, it will be yours.

    FE: thanks!

    judy: if my dogs didn’t eat it it wasn’t for lack of trying, i can tell you that.

    jodi: congrats! was adam suitably impressed?

    deborah: so, so true.

    naomi: hey, you’re a grown-up, you can read what you want. i’m not sure if it’s flatting or creepy to have someone read my stuff as a bedtime story. i guess i’ll go with flattering.

    l*joy: don’t cry – go make some for yourself!

    honeyB: glad you like it here – welcome!

    kate: aw shucks, thanks.

  11. If it tastes good, who cares how it looks?

    You have to serve it so that no one sees that the cake is a mess. I did this with the delicious, but hideous chocolate-peanut crunch cake I made for my mother-in-law’s birthday. I turned off the lights, lit a couple of birthday candles, and as soon as she blew them out, I scurried back to the kitchen and cut up the slices. No one knew a whole side of the cake was lopsided and unfrosted!

    BTW, I *heart* the Daring Bakers. mwah! Anyone who does these challenges is just awesome in my book.

  12. claudia: well, i am fucking hilarious.

    courtney: glad to be in the club. how much longer til i get to learn the secret handshake?

    rachel: so join already!

    kimberlyblue: it is! make it yourself and see!

    ivonne: gracias. i’m glad you like it here – don’t be a stranger.

    sheltie: thanks, and welcome!

  13. Wow! I wish I had a slice of that! It looks so yummy. Next time I make this, I’ll use curd on it. Oh–welcome to the Daring Bakers!!!!!!

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