Creamy Chocolate Mandarin Pudding Food

CREAMY CHOCOLATE MANDARIN PUDDING

Steps:

• Set aside 8 chocolate wafers and about 12 of the best looking orange segments for garnish.
• In large bowl, mix together the sweetened condensed milk, water and pudding mix.
• Beat well.
• Refrigerate for 20 minutes until thickened.
• Whip cream and fold into chocolate mixture (leaving some white streaks produces a nice marbled effect).
• Spread 1/2 cup chocolate mixture in bottom of a 2.
• 5L (2 1/2 quart) glass serving bowl.
• Drizzle with 1/4 of the chocolate sauce.
• Top with 8 chocolate wafers, 1/3 of the orange segments and 1/3 of the remaining chocolate mixture.
• Repeat layers (sauce/wafers/oranges/chocolate mixture) 2 more times.
• Drizzle with last 1/4 of the chocolate syrup.
• Arrange set aside wafers and orange segments in decorative pattern on top of pudding.
• Cover with plastic wrap and refrigerate until thoroughly chilled.

SMOOTH AND CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

MANDARIN-IN-THE-MIDDLE CHRISTMAS PUD

Steps:

• First, prepare the fruit. In a large mixing bowl, combine the dried fruit, cherries, almonds and apple with the alcohol and the orange juice and zest. Cover with cling film and leave for at least a few hours, or overnight if you can.
• Next, prepare the mandarin. Put it in a pan, cover with cold water, then cover the surface with a scrunched-up piece of baking parchment. Bring to the boil and cook for 30 mins or until completely tender when poked with a cocktail stick. Remove the mandarin from the water, keeping 300ml of the cooking liquid in the pan. Set aside the mandarin.
• Add the sugar to the cooking liquid in the pan and heat gently to dissolve. Poke several holes in the mandarin, then add to the syrup along with the liqueur. Cover with the parchment again and simmer for 45 mins, turning the mandarin halfway through. By the end of cooking it will be a little translucent and have a dark orange colour. Leave to cool in the syrup (overnight is fine).
• To make the pudding, grease a 1.5-litre pudding basin, then scatter over the 2 tbsp sugar. In a large bowl, combine the dry ingredients and a pinch of salt. Coarsely grate the butter, and fold into the fruit with the dry ingredients, followed by the eggs.
• Fill the basin one-third full with the fruit mix, then nestle the mandarin into it. Pack the rest of the mix around and on top of the mandarin and smooth over. (If you're not using the mandarin, just press it all in as you'll have more room).
• Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then put over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the parchment and foil to about 5cm, then tuck the foil around the parchment to seal.
• To cook the pudding, sit it on a heatproof saucer in a very large saucepan, and pour in just-boiled water to come halfway up the side of the basin. Cover and steam for 6 hrs, topping up the water occasionally. Alternatively, place in a slow cooker, pour hot water halfway up the side of the basin and cook on High for 8 1/2 hrs. Leave the pudding to cool, and leave in a cool, dark place to mature. To reheat, steam in a pan for 1 hr or remove the foil and parchment, cover with cling film and microwave on Medium for 10 mins. Cut the pudding with a sharp serrated knife, so that the mandarin stays in place and everyone gets a piece. Serve with cream or brandy butter.

CREAMY CHOCOLATE PUDDING

Steps:

• Sift all dry ingredients together in a bowl and mix until combined.
• Place mixture in a medium saucepan.
• Stir in just enough milk to create a smooth paste. (I use a wire whisk).
• Gradually mix in remaining milk.
• Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
• Remove from the heat and gently stir in vanilla.
• Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.