[X]

Home > Recipes > Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding Recipe

Old-Fashioned Chocolate Pudding Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for us at Christmas—at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. The home my husband and I moved into 11 years ago is unusual. We're retired farmers, and it's built from knotty pine—out of an old barn and hog house! The inside is wood. Donald, who enjoys woodworking, refinished the boards.

This recipe is:

Contest Winning

[X]

Rate Old-Fashioned Chocolate Pudding Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Old-Fashioned Chocolate Pudding Recipe

Prep: 5 min. Cook: 30 min.

Yield: 4 Servings

5 30 35

Ingredients

2 cups milk
2 tablespoons butter
2 ounces unsweetened chocolate, chopped
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 egg yolks, beaten
1/2 teaspoon vanilla extract
Whipped cream, optional

Directions

In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled).
Combine the sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and cook over medium-low heat for 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes.
Cover and refrigerate for 1 hour. Garnish servings with whipped cream if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 360 calories, 16 g fat (9 g saturated fat), 138 mg cholesterol, 270 mg sodium, 49 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Old-Fashioned Chocolate Pudding in Country Woman November/December 1991, p33

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Feb. 03, 2011 by angela35223

This recipe reminds us of brownies. It was very thick and had a smooth texture.Everyone loved it.

Reviewed on Mar. 28, 2010 by amj_baker

I don't have a double boiler, but I tried the microwave and it worked fine. You do have to carefully stir in the flour mixture, though. It only took a few minutes and it was really good.

Reviewed on Dec. 11, 2007 by momofdthomas

This is to die for! It does work the way the directions say, w/o stirring, but once while I wasn't paying enough attention, I stirred it up. That worked just as good. Thanks so much for sharing this. I double it and we eat off it the rest of the week....ok maybe just the next night.