Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter. Pour into prepared baking dish. In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish. Bake in preheated oven for 30 minutes. Serve warm.
Time 10m Yield 8 servings. Number Of Ingredients 8 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.
Time 10m Yield 2 servings. Number Of Ingredients 6 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.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
More about “hasty chocolate pudding recipes”
Time 2h10m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Make a paste of the corn meal and cold water, stirring until there are no lumps and pour gradually into the boiling water. Stir until very thick. Place in a double boiler, cover and cook from 2 to 3 hours, stirring frequently. Serve hot with sugar and milk, with plenty of butter and salt as desired.
