member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Baked Chocolate Pudding w/ Sour Cream


    Source of Recipe


    internet

    List of Ingredients




    SOUR CREAM TOPPING
    3 1/2 cup Whipping cream
    4 tbl Buttermilk

    PUDDING
    1 cup All-purpose flour, sifted
    3/4 cup Granulated sugar
    2 tbl Unsweetened cocoa powder
    2 tsp Baking powder
    1/4 tsp Salt
    1/2 cup Nuts, chopped (preferably macadamia nuts or walnuts)
    2 tbl Butter, melted
    1/2 cup Milk
    1 tsp Vanilla
    1/2 cup Brown sugar, firmly packed
    1/2 cup Granulated sugar
    2 tbl Unsweetened cocoa powder
    1 cup Cold water

    Recipe



    * FOR TOPPING: Combine 2 cups cream and 2 tablespoons buttermilk in 1-quart jar with tight-fitting lid and shake vigorously. Add remaining cream and buttermilk and stir to blend. Let stand at room temperature, uncovered, 3 to 4 hours. Cover and shake again. Refrigerate mixture for 12 hours.

    * FOR PUDDING: Generously grease 8x3-inch round baking dish. Combine flour, 3/4 cup granulated sugar, cocoa powder, baking powder and salt in large bowl and mix well. Stir in chopped nuts and melted butter. Add milk and vanilla and stir until well blended (batter will be thick). Pour into prepared baking dish.

    * Preheat oven to 325 degrees. Combine remaining sugars and cocoa in medium bowl and blend well. Sprinkle over batter. Pour 1 cup cold water over top.

    * Bake until pudding is set, about 1 hour. (Can be baked early in day and reheated in 325 degree oven for 30-45 minutes.)

    * Shake sour cream well. Pour quantity desired into mixing bowl and beat as for whipping cream. Invert hot pudding onto platter. Serve immediately with sour cream topping. (May be served cold.)

    * Serves 8.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |