Low Fat Chocolate Pudding

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Old 09-Mar-2015
Miss Alone
Low Fat Chocolate Pudding


Chocolate powder:- 2 tablespoon
Low fat milk:- 2 cup
Vanilla Custard powder:- 2 tablespoon
Instant coffee powder:- 1 teaspoon
Brown sugar/jaggery:- 1 tablespoon
Brown bread slices:- 2
Vanilla custard cooked:- 10-12 tablespoon
Dark chocolate grated for garnishing
Fresh pomegranate pearls for garnishing

Step 1
Heat milk in a deep non-stick pan for 2-3 minutes. Put cup milk in a bowl, add custard powder and chocolate powder and whisk well. Add this mixture to the pan and cook till the mixture thickens. Add coffee powder and brown sugar and mix well. Step 2
Roughly chop bread slices and grind. Add the breadcrumbs to the pan and cook for 8-10 minutes.

Step 3
Transfer this into 4 small cups, put 2-3 tbsps cooked custard in each cup, garnish with grated chocolate and pomegranate pearls. Chill in the refrigerator.

Step 4
Serve chilled.

Old 19-Mar-2015
Re: Low Fat Chocolate Pudding

1/2 pound (2 sticks) unsalted butter plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur (optional)
Vanilla ice cream, for serving
Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 x 12 x 2 inch) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

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