CHOCOLATE MALT PUDDING CAKE
When I make this warm, comforting cake, I chop the malted milk balls by putting them in a bag and pounding them with a rubber mallet. Doing this completely eliminates the mess. -Sarah Skubinna, Cascade, Montana
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips., Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir)., Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired, serve with ice cream and sprinkle with almonds.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.
MALTED CHOCOLATE PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
- Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
- Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
Nutrition Facts : Calories 203, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 12 milligrams, Sodium 294 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 4 grams
CHOCOLATE MALT NEST CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust the pans with flour and tap out any excess.
- Whisk the flour, malted milk powder, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk. Beat until smooth, about 1 more minute.
- Divide the batter between the prepared pans; tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Transfer to a rack; run a knife around the edges of the cakes and let cool 10 minutes, then turn out the cakes onto the rack to cool completely. Discard the parchment.
- Meanwhile, make the frosting: Whisk the milk, malted milk powder, flour, cocoa powder and salt in a small saucepan until combined. Bring to a boil over medium-high heat, whisking, until the mixture is thick like pudding, 1 to 2 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool, about 11/2 hours.
- When you¿re ready to assemble the cake, finish the frosting: Remove the malted mixture from the refrigerator and whisk until creamy. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 8 minutes. Add large spoonfuls of the malted mixture, beating 1 to 2 minutes after each addition and scraping down the bowl as needed (the frosting will look separated). Continue beating until the frosting comes together and is light and fluffy, about 3 more minutes. (Do not chill!)
- Assemble the cake: Place 1 cake layer on a platter. Spread with 1 heaping cup of the frosting. Top with the second cake layer. Cover the top and side with more frosting, then build up a ring around the top of the cake with the remaining frosting to create a nest. Refrigerate the cake until the frosting firms up, about 30 minutes.
- Meanwhile, make the topping: Toss the shredded wheat in a large bowl with the melted butter, then add the sugar and toss again. Spread in a single layer on a baking sheet and bake at 350 degrees F until lightly browned, about 15 minutes. Melt the chocolate in a large microwave-safe bowl in 20-second intervals, stirring, until smooth, 1 to 2 minutes. Let cool slightly, then stir in the shredded wheat mixture until completely coated. Press the topping all over the top and side of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs.
MOM'S CHOCOLATE PUDDING
My mom came to the United States from Colombia when she was 16 years old. She married at 17, had her first child by 18 and quickly needed to find her way in the kitchen. New American convenience foods were a novelty to her, and we were occasionally treated to pudding from the store. My brother loved chocolate pudding so much that, once my mom became more fluent in the kitchen, she decided to try making it from scratch. Chocolate pudding became one of our favorite childhood treats, and it's still one that makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and '70s. - Claudia Sidoti, Manager, Test Kitchen
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
- Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
- Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.
CHOCOLATE & MALT LOAF TORTE
Don't be deceived by how easy this is to make - the result is a rich, dense cake with a malted coating. Eat it warm as a pudding or serve it with afternoon tea
Provided by Tommy Banks
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 20cm non-stick, loose-bottomed cake tin. Blend the malt loaf and hazelnuts to a fine crumb in a food processor. Scatter the crumb into the buttered tin and shake it so all surfaces are evenly covered. Pour out the remaining crumbs and reserve.
- Slowly melt the chocolate in a bowl over a pan of hot water. In a stand mixer, beat together the butter and sugar on full speed for 5 mins until light and fluffy. Slowly add the eggs, scraping down the sides of the bowl once or twice to ensure the batter is well combined. Tip in the remaining hazelnut and malt loaf crumb and melted chocolate. Finally, add the cream cheese. Your mixture should be smooth and glossy, like a chocolate mousse. Using a rubber spatula, transfer to your cake tin and smooth out evenly.
- Bake the cake for 35 mins and then turn the temperature down to 160C/140C fan/gas 3 for a final 20 mins. Allow the cake to rest and cool for an hour before attempting to remove the tin. This cake keeps well, so you can make it up to two days ahead. Carefully slice into wedges and serve with cream or crème fraîche.
Nutrition Facts : Calories 455 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
MALTED MILK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.
HEAVENLY CHOCOLATE PUDDING
A reader from North Devon shares a recipe that's been a family favourite for over 40 years
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
- Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
- Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
- Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
CREAMY CHOCOLATE PUDDING
This pudding's creamy texture remains irresistible to kids of all ages. And when made with the freshest cream, best vanilla extract, and finest chocolate, it's heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
- Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute. Remove from heat and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.
- Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.
CHOCOLATE MALTED BREAD PUDDING
Some leftover bread, an open can of chocolate syrup and a package of malted milk balls inspired this yummy recipe. Adding almonds gave the pudding a pleasing crunch.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the bread cubes in two 8-oz. ramekins coated with nonstick cooking spray; sprinkle with malted milk balls, chocolate chips and almonds. Drizzle with chocolate syrup.
- In a blender or food processor, combine the milk, cream cheese, egg and malted milk powder; cover and process until smooth. Pour over bread cube mixture. Let stand for 15 minutes.
- Bake at 325° for 25-30 minutes or until mixture reaches 160°. Cool for 10 minutes before serving. Dollop with whipped cream if desired.
Nutrition Facts : Calories 364.6, Fat 18, SaturatedFat 8.2, Cholesterol 126.8, Sodium 296.7, Carbohydrate 42.5, Fiber 2.3, Sugar 26.4, Protein 11.4
MELTING CHOCOLATE PUDDINGS
Older children will love making these posh puddings for the family
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.
- Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
- Beat the butter with the sugar using a wooden spoon or electric beaters.
- Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
- Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one - but don't push it right to the bottom.
- Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.
Nutrition Facts : Calories 403 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium
DARK CHOCOLATE PUDDING WITH MALTED CREAM
This chocolate pudding is the perfect balance of richness and textures. It's easy, yet impressive and you can even make it ahead before your guests arrive
Provided by Tom Kerridge
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
- Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.
Nutrition Facts : Calories 798 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE MALTED ICEBOX PUDDING
Provided by Jonathan Reynolds
Categories easy, dessert
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a food processor, pulse the bread into crumbs (you should have about 1 cup). Transfer to a bowl. Using the large holes of a grater, grate the chocolate. Add to the bread crumbs and set aside.
- In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff. With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended. Repeat with the remaining bread crumbs and chocolate.
- Spoon the pudding into a 1 1/2-quart soufflé dish or serving bowl; smooth the top. Cover and refrigerate overnight.
- Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 21 grams, Sodium 68 milligrams, Sugar 14 grams
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