Barnes Family Baked Chocolate Pudding & ‘Ice Cream’ Sauce Topping
Chocolate Pudding Ingredients
- 3 squares baking chocolate
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, room temperature/softened
- 2 eggs beaten
- 2 cups flour (I use King Arthur exclusively)
- 1 tsp baking soda dissolved in 1 Tablespoon water
- 1/2 tsp salt
- 1 cup milk
- 1 tsp real vanilla
"Ice Cream Sauce" Ingredients
- 1 1/2 cup sugar
- 2/3 cup melted unsalted butter (warm not blazing hot so it won’t “cook” the egg)
- 2 eggs, beaten
- 1/4 tsp salt
- 1 tsp real vanilla
- 2 cups fresh cream, whipped
Chocolate Pudding Directions
- In top of double boiler combine baking chocolate, sugar, and milk.
- Mix and stir until it thickens, remove top from heat, allow to cool.
- In large mixing bowl (or Kitchen Aid mixer bowl) combine butter, eggs, flour, baking soda mixture, salt, milk, and vanilla.
- Grease and flour a Bundt or tube pan. (Bundt with flutes is prettiest and defines your slices).
- Pour batter into prepared Bundt pan, bake 1 hour in pre‐heated 325‐degree oven on middle rack.
- Cool and remove from pan. The pudding should be kept moist so keep covered with foil or plastic wrap so it doesn’t dry out, but don’t wrap so tight so that you the baked pudding sticks to your wrap. A Tupperware cake container is fine, but I still wrap it a bit within that storage.
Ice Cream’ Sauce Directions
- In large mixing bowl (or Kitchen Aid) blend ingredients together, pouring in sugar and butter so that the warm (not hot) butter will somewhat dissolve the sugar during the blending.
- Refrigerate until serving. (I have added a 1/2 shot of Gran Marnier but this is optional).
- Serve baked pudding gently warmed in low temp oven. I dust with confectioners sugar on the plate but this is optional. Slice, generously dollop with the hard sauce. Enjoy!
- Prep time: 45 minutes
- Cook time: 1 hour
- Total time: 1 hour & 45 minutes
Yield: 8-12 servings