Chocolate Ginger Pudding Food

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

GINGER PUDDING

Steps:

• Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
• Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

COME 'ERE PUDDIN' PIE - CHOCOLATE-GINGER PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F.
• Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
• Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
• Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.

CHOCOLATE-GINGER PUDDING

Steps:

• Mix 1 teaspoon ground ginger into 1 recipe cooledChocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger.

CHOCOLATE PUDDING

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

CHOCOLATE GINGER PUDDING

Steps:

• Preheat oven to 350°F.
• Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and milk.
• Spoon the mixture into six 8 oz oven-safe pudding molds or ramekins, and smooth the tops. Bake in preheated oven for 35 min, or until a toothpick into the center comes out clean.
• * Set aside for 10 min to cool. Run a thin-bladed knife around the inner edge of each mold, then turn upside down onto serving plates.
• Sauce:.
• Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth and slightly thickened.

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

HEAVENLY CHOCOLATE PUDDING

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.

EASY CHOCOLATE PUDDING

Steps:

• In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.