Desserts | Holidays

Chocolate Pudding

This old-fashioned and alluring recipe, titled CHOCOLATE FEATHER PUDDING, is taken from the 1963 edition of the JOY of Cooking. The ladies recommend serving it with Vanilla Sauce. Let's keep it simple and finish this off with a dollop of whipped cream flavored with dark rum for all the Halloween pirates out there.


  • 1 cup sugar
  • 1 egg
  • 1 cup milk or coffee
  • 1 tablespoon butter, melted
  • 1 ½ oz Amedei Toscano Black 70% Chocolate, melted Amedei Couverture Gocce Drops Toscano Black 70% Dark Chocolate
  • 1 ½ tablespoons all-purpose flour, sifted
  • ¼ teaspoon salt
  • 1 ½ teaspoon double-acting baking powder
  • ½ teaspoon vanilla extract


Time: 30 minutes
Yield: 8

Make the Pudding

  • Preheat the oven to 350°F.
  • Beat the egg until light. Stir in the sugar gradually. When these ingredients are well blended, stir in the milk or coffee, the melted butter and chocolate.
  • Resift the flour with salt and baking powder. Stir these ingredients into the egg mixture. Add the vanilla. Place the batter into well-buttered, deep custard cups-about 2/3 full. Cover with foil. Steam in the oven by setting the cups in a pan of hot water, for about ½ hour. Remove the foil and serve pudding at once.
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