CHOCOLATE FIGGY PUDDING: History, Recipe, & Figgy Pudding Cat Xmas Cards

"Now! Bring us some figgy pudding and bring some out here!"

How long have you been singing this Christmas Carol? Have you ever had Figgy Pudding aka Christmas Pudding? And what, exactly is it?

One other question you might ask, can you add chocolate? Yes! Scroll down for Ghirardelli's recipe for Chocolate Figgy Pudding.

Figgy Pudding is pretty much exactly what it sounds like -- a pudding/cake with figs in it. The reason that it's in such high demand, though, has more to do with its inedible ingredients. Coins, rings and other trinkets were often hidden in the Christmas pudding and each supposedly predicted the recipient's fortune for the coming year. For example, if you found a coin, you would become wealthy. If you found a ring, you'd get married ... and so on. Think of it as an Old English fortune cookie.

From WiseGeek.com:

It's amazing what a brief mention in one Victorian-era Christmas carol can do for an obscure little dessert called figgy pudding. Every year, thousands of people around the world become curious about the dessert mentioned in the secular English carol "We Wish You a Merry Christmas." Apparently, the party-goers mentioned in the lyrics refuse to leave until they get some of this pudding from their host. This must be some seriously good pudding.

In actuality, figgy pudding is more of a cake than a pudding. There have been recipes for it since the 15th century, although its popularity as a Christmas dessert probably reached its peak during the late 19th century. Several factors have significantly hampered the wholesale expansion of the figgy pudding industry, including an interminably long cooking time, an exotic ingredients list and a cringe-inducing dependency on saturated fats for texture.

There are numerous recipes for this pudding, from a traditional steamed version similar to modern bread pudding to a pastry-covered blend of figs, dates, fruits and spices. Nearly all recipes call for three or four hours of steaming. This is accomplished by placing a metal bowl with the pudding mixture into a larger bowl partially filled with boiling water. The indirect heat generated by the boiling water cooks the dessert evenly and slowly. This is equivalent to using a bain marie water bath for individual ramekins filled with batter.

Ghirardelli Chocolate Figgy Pudding


Ingredients
3 eggs
1-1/2 cups brown sugar
4 cups soft bread crumbs
1 cup finely chopped suet (I use unsalted butter)
2 Tbsp flour
1-1/2 cups chopped dried figs
3/4 cup Ghirardelli's Ground Chocolate
1/2 cup hot milk
3/4 tsp salt

Directions:
Beat eggs, add sugar, bread crumbs, suet, figs (dredged with flour), chocolate mixed with hot milk, and salt, stir thoroughly.
Steam three hours in a greased mold.
Serve hot with a hard sauce.

Hard sauce: Great recipe at The Pioneer Woman

Merry Christmas!

CHOCOLATE PLUM PUDDING CAKE!

So much baking this holiday season! Here's another great and easy recipe! Chocolate Plum Pudding Cake! Who doesn't love a great fruitcake, especially a chocolate one? This one is moist and delicious.

Chocolate Plum Pudding Cake

Ingredients
2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 Tbsp ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 cups applesauce
1/2 cup coarsely chopped walnuts

Directions
Preheat oven to 350 degrees F.
Put raisins in small saucepan. Cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
Sift together all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
In large bowl, cream butter and sugar until light and fluffy. Blend in eggs, then applesauce. Beat in flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
Bake in preheated oven for 80 minutes, or until toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely; chill.

BOSTON CREAM PIE: History and Recipes: National Boston Cream Pie Day!

Today is National Boston Cream Pie Day. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not really a pie--actually a cake, it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake was topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston cream pie is the official desert of the Commonwealth of Massachusetts. 

This Retro Ad (3/29/68) from Jello-O Pudding has a quick and easy recipe for Boston Cream Pie. I really prefer making the cake, filling, and ganache from scratch. You know I'm a sucker for good chocolate which for me will make or break the taste of a good Boston Cream Pie. However, if you don't have time, I've posted the Jell-O Pudding Boston Cream Pie recipe below.

I. BOSTON CREAM PIE FROM SCRATCH

Ingredients
1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 tsp vanilla
2 egg whites
1/4 tsp cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling
2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 Tbsp unsalted butter

Ganache
8 ounces good quality semisweet chocolate
1 cup heavy cream, boiling

Directions

Cake
Preheat oven to 350 degrees. In medium mixing bowl combine flour, sugar, baking powder, and salt. Make well in center of flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with electric mixer on low to medium speed until combined. Beat additional 3 minutes on high speed and set aside.

In large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour egg yolk mixture over egg white mixture and fold in. Gently pour batter into 9-inch greased pie pan. Bake for 25 to 30 minutes or until top springs back when lightly touched. Invert pan onto wire rack. Cool completely.

Pastry Cream Filling
In medium saucepan, heat milk and vanilla bean to boil over medium heat. Immediately turn off heat and set aside to infuse for 10 to 15 minutes. In bowl, whisk egg yolks and granulated sugar until light and fluffy. Add cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in remaining hot milk mixture, reserving empty saucepan.

Pour mixture through strainer back into saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and stir in  butter. Let cool slightly. Cover with plastic wrap, lightly pressing  plastic against surface to prevent skin from forming. Chill at least 2 hours or until ready to serve. (Custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache
In medium bowl, pour boiling cream over chopped chocolate and stir until melted.

To assemble pie
Remove cake from pan. Cut cake in half horizontally. Place bottom layer on serving plate or board, and spread with pastry cream. Top with second cake layer. Pour chocolate ganache over and down sides of cake. Store in refrigerator.

II. Jell-O Pudding Boston Cream Pie

Chocolate Tapioca Pudding: 2 Recipes for Tapioca Pudding Day!

Tapioca, along with junket and pudding, were standard desserts when I was growing up. I knew what pudding was, but never junket or tapioca. As a child that was fine, but as an adult interested in food and food derivations, this holiday--National Tapioca Pudding Day--got my attention.

According to Ask.Yahoo, tapioca is a root starch derived from the cassava, or yucca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a great pudding. The cassava plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding.

From Wikipedia: The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance. American children often call it fish eyes and glue.

And here's a reason not to make tapioca at home -- cassava roots have traces of cyanide in them! The ever-resourceful Mayans, the first known to use tapioca, figured out how to extract this poison for their blow darts, leaving the uncontaminated roots free for eating. Perhaps this information would be better served on my other blog, Mystery Fanfare.

So a processed tapioca should be used in the following recipes. The first recipe for Dark Chocolate Tapioca Pudding recipe is adapted from Kraft recipes and uses instant tapioca. The second recipe uses tapioca that needs to be soaked overnight. I think the flavor is much better, but really for me, it's all about the chocolate.

1. Easy Dark Chocolate Tapioca Pudding

Ingredients
1 egg
1/4 cup sugar
3 Tbsp MINUTE Tapioca
3-1/2 cups whole milk
3 ounces dark chocolate (60-75% cacao)
1 tsp pure vanilla extract

Directions
Beat egg lightly in medium saucepan with wire whisk.
Add sugar and tapioca; mix well.
Gradually add milk, beating well after each addition.
Let stand 5 minutes. Add chocolate.
Bring to boil on medium heat, stirring constantly.
Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.
Remove from heat.
Stir in vanilla.
Cool 20 minutes; stir. (Pudding thickens as it cools.)
Serve warm or chilled.

2. Longer to make but worth it -- Dark Chocolate Tapioca Pudding
adapted only slightly from JamHands (a great site)  

Ingredients
1/2 cup Tapioca Pearls
2-1/2 cups whole milk
Pinch of salt
2 eggs, separated
1/2 cup sugar
1 Tbsp pure vanilla extract
4-6 ounces dark chocolate, chopped

Directions
Soak tapioca in 2 cups of room temperature water overnight. Drain water in morning.
Heat milk over medium low heat in top of double boiler (for just a very short time, do not boil). Add salt and tapioca. Continue to heat until small bubbles appear. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.
Separate egg whites from yolks.
Beat egg yolks and sugar together until light yellow in color. Add a little of hot milk mixture to egg yolks and blend thoroughly.
Add egg yolk mixture into hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook until tapioca mixture is very thick, from 15 – 30 minutes.
Beat egg whites until stiff.
Slowly fold hot tapioca mixture into egg whites.
Stir in vanilla and chopped chocolate and combine thoroughly until smooth.
Serve warm or chilled.

HAPPY TAPIOCA PUDDING DAY!

NATIONAL CHOCOLATE PUDDING DAY: History and Retro Ads with Recipes

Today is National Chocolate Pudding Day. You can make your own chocolate pudding from scratch. I usually do, but here's some information about the amazing revolution that powdered chocolate pudding made on the American food landscape. 

According to Jell-O history, chocolate pudding was introduced into the Jell-O family early on but discontinued in 1927. In 1936, chocolate returned to the Jell-O lineup, this time as an instant pudding made with milk. Just an FYI, today there are several Jell-o chocolate pudding flavors including Devil's Food, Double Chocolate, Chocolate Fudge and Oreo Cookies 'n Creme.

Jell-O Pudding in the 30s, 40s, 50s and 60s jumped on the advertising bandwagon of this easy yet versatile dessert. I was especially taken by the Jell-O Chocolate Pudding Ad campaign in 1967-68. So for your pleasure on this yummy holiday, I give you the Jell-O "Now, pudding is..." Each advertisement includes a recipe, too. Advertisements appeared in Life Magazine.

Now, Pudding is: 1967 Pudding Ads:

Now, pudding is pop: June 23, 1967

Now, pudding is napoleons: April 28, 1967
 

Now, pudding is torte: September 15, 1967

Now, pudding is eclairs: January 19, 1968

Now, pudding is fudge: March 8, 1968

Now, pudding is Boston Cream Pie: March 29, 1968

Now, pudding is brownies: October 11, 1968

Now, pudding is Bavarian: July 12, 1968

CHOCOLATE PUMPKIN BREAD PUDDING: Thanksgiving or Any Time!

Yesterday was Bread Pudding Day, and I posted a recipe for Chocolate Persimmon Bread Pudding. I found out that persimmons are harder to find elsewhere than in my area, so I thought I'd post my recipe for Chocolate Pumpkin Bread Pudding. It's perfect for Thanksgiving or any time! As an extra bonus this recipe is dairy and egg free, so you'll feel you've indulged, but you won't have...at least not all that much. Recipe is from Chloe Coscarelli and appeared in the NYT in 2010. I have posted other Chocolate Pumpkin Bread Pudding recipes, all of which include a thick sauce. This recipe is much lighter.

Chocolate Pumpkin Bread Pudding

Ingredients 
1 cup coconut milk
1 15-ounce can organic pumpkin (plain-no spices)
1/2 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are nondairy)
2 Tbsp brown sugar
Powdered sugar for dusting (optional)

Directions
Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
In blender, process coconut milk, pumpkin, brown sugar, salt, and spices until smooth.
In large bowl, toss bread cubes with pumpkin mixture and chocolate chips until each bread cube is coated.

If using ramekins:
Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.

If using 9-by-13 baking dish:
Fill baking dish with mixture and lightly press down with back of spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges.
(Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
Bake for 25 to 30 minutes, until top is lightly browned.

If using ramekins:
Let pudding cool a few minutes, then carve around edges with knife to loosen and unmold.
Garnish with powdered sugar if desired and serve warm.

If using  9-by-13 baking dish:
Let pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm.

The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

 

CRAZY PISTACHIO CAKE WITH NUTTY FROSTING: Sometimes You Feel like a Nut!

Here's a Retro advertisement for Crazy Pistachio Cake with Nutty Frosting. This is perfect to celebrate National Nut Day. FYI: You can still purchase Jell-O Pistachio Flavored Pudding. 

CHOCOLATE BUTTERSCOTCH PUDDING MUG CAKE: Butterscotch Pudding Day!

Today is National Butterscotch Pudding Day. You can make Butterscotch Pudding from scratch or you can use a Box Mix and add some chocolate chips.

Or....

You can make something even more fun to celebrate the day? Try this recipe from Rachael Ray for Chocolate Butterscotch Pudding Mug Cake. It's a different Cake in a Mug recipe. Under five minutes in the microwave!

Chocolate Butterscotch Pudding Mug Cake

Ingredients
1 egg
3 Tbsp milk
3 Tbsp Canola oil
1/8 tsp vanilla extract
1/8 tsp baking powder
4 Tbsp light brown sugar
2 Tbsp instant butterscotch pudding powder
4 Tbsp all purpose flour
2 Tbsp dark bittersweet chocolate chips
  
Optional Frosting:
1 box of prepared butterscotch pudding mixed with store bought chocolate frosting

Directions
Prepare mug by coating inside lightly with cooking spray. Pour all dry ingredients into bowl.
Beat egg first with spoon and mix in other liquid ingredients.
Add dry ingredients and chocolate chips and mix until you’ve removed all lumps.
Pour batter into mug (don't fill more than halfway) and smooth top with spoon.
Thump mug firmly on tabletop six times to remove excess air bubbles.
Place mug on top of microwaveable small plate or saucer.
Bake for 3-4 minutes. Check for doneness by inserting a toothpick in middle of microwave mug cake and removing toothpick. If toothpick is dry, mug cake is done.
Wait two minutes then run butter knife along inside of mug and tip cake into plate.
Position mug cake so slightly rounded top is on top.  

Optional: Frost whole chocolate chip butterscotch microwave mug cake with prepared butterscotch pudding chocolate frosting. I prefer to dust with a little powdered sugar. The cake is already pretty rich!

DARK CHOCOLATE PUDDING with STRAWBERRY ROSES

Today is National Chocolate Pudding Day, and what could be better than Chocolate Pudding with Strawberry Roses? Here's a recipe from Driscoll's, my favorite berry people. Being a rose aficionado (I have over 150 rose bushes in my garden), it's right up my alley, or should I say garden? The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

These Strawberry Roses are beautiful to put on top of Strawberry Short Cake, too. There are all kinds of uses. Here's the recipe and instructions for Dark Chocolate Pudding with Strawberry Roses.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

POTTED CHOCOLATE DIRT PUDDING: Earth Day

Earth Day! Celebrate with this simple and fun recipe. Make some home-made chocolate pudding or pudding from a box, crush some oreos on top, dust with a little cocoa, and stick in a sprig of mint! I use either clay pots (make sure they're clean) or glass mason jars. Use paper cups if that's all you have (be sure to recycle or compost!). Talk about easy! And cute, too! You can swap out mint extract for vanilla if you want chocolate mint pudding! Very versatile.

Celebrate Earth Day! It's the only Earth we have!

Want to make your own chocolate pudding?

Potted Chocolate Dirt Pudding

Ingredients
2/3 cup sugar
1/4 cup cocoa
3 Tbsp cornstarch
1/4 teaspoon salt
2-1/4 cups whole milk
2 Tbsp unsalted butter
1 tsp pure vanilla extract  (or mint extract)
Oreos
Mint sprigs

Directions
Stir together sugar, cocoa, cornstarch, and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Pour into individual pots or jars.
Let cool or refrigerate.
Top with crushed Oreos. Dust with cocoa (optional)
Stick spring of mint into each individual pot.

M&M's Graveyard Cups: M&M's Day!

Happy M&M's Day! With Halloween coming up, I'm posting this fun recipe from M&M's for M&M's Graveyard Cups! Delicious and spooky! 

NO-LABOR LABOR DAY CHOCOLATE PUDDING CAKE

I saw this Labor Day recipe from the Portland Monthly a few years ago. I've posted variations on Chocolate Pudding Cake before, but this is a slightly different recipe, and, as you know from reading this blog, I can never have too many recipes. This is a great No-Labor Labor Day Dessert. Decadent and delicious. It's also a great chemistry lesson for the kids -- dry ingredients, water, oven .. and a molten treat! You probably have all the ingredients in your pantry and frig. Serve with whipped cream, ice cream, and/or fruit and nuts.

NO-LABOR LABOR DAY CHOCOLATE PUDDING CAKE

Ingredients
1 cup flour (sifting optional)
3/4 cup sugar
2 Tbsp unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 egg
2 Tbsp oil (vegetable or corn oil are fine)
1 tsp vanilla
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp unsweetened cocoa
1 1/4 - 1 1/2 cups boiling water

Directions
Sift dry ingredients together. Mix milk, egg, and oil together in a large bowl. Add dry ingredients to wet ingredients in big bowl. Stir until smooth. Add vanilla to bowl. Pour mixture into baking dish (1 1/2 - 2 quart casserole dish). Mix together additional dry ingredients (brown and white sugars and cocoa) and pour on top of everything already in baking dish. Pour boiling water on top of whole concoction. (No stirring!) Bake at 350 degrees F. for about 45-50 minutes.

DARK CHOCOLATE RICE PUDDING: Rice Pudding Day!

1899 Chocolate Ad

Today is National Rice Pudding Day, and of course, there will be Chocolate Rice Pudding at my house. The following recipes are completely different from each other, so try both and see which flavor you favor! Remember the final results will only be as good as your ingredients. Use the best! Both can be topped with fresh whipped cream.

1. DARK CHOCOLATE RICE PUDDING

Ingredients
1-1/2 cups milk
1/2 cup half and half
1/3 cup sugar
dash of salt
1 cup uncooked rice
3/4 tsp pure vanilla
3 ounces dark chocolate (65-75% cacao), finely chopped

Directions
Over low heat, bring milk, half and half, sugar, and salt to nearly scalding temperature. Hint: Milk will not simmer, but it will steam when stirred at the near-scalding point.
Add rice to milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until rice is creamy and slightly soft.
Add vanilla and chopped dark chocolate to hot rice and stir until chocolate melts and becomes part of pudding.
Divide pudding into 4 ramikins or casserole dish and serve warm or chilled.

2. CINNAMON CHOCOLATE RICE PUDDING

Ingredients
2 eggs
3/4 cup sugar
1/4 tsp salt
1/8 tsp cinnamon
1/2 cup DARK cocoa
1/4 cup cold milk
1- 1/2 cups hot milk
1 cup hot cooked rice
1 tsp pure vanilla

Directions
Beat eggs slightly.
Combine sugar, salt, cinnamon, & cocoa and slowly beat into eggs.
Stir in cold milk. Add hot milk and rice.
Cook until thickened, stirring constantly.
Stir in vanilla.
Pour into ramikins or put into casserole dish.
Serve warm or cold.

***

CHOCOLATE TAPIOCA PUDDING: 2 Recipes for Tapioca Pudding Day!

Tapioca, along with junket and pudding, were standard desserts when I was growing up. I knew what pudding was, but never junket or tapioca. As a child that was fine, but as an adult interested in food and food derivations, this holiday--National Tapioca Pudding Day--got my attention.

According to Ask.Yahoo, tapioca is a root starch derived from the cassava, or yucca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a great pudding. The cassava plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding.

From Wikipedia: The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance. American children often call it fish eyes and glue.

And here's a reason not to make tapioca at home -- cassava roots have traces of cyanide in them! The ever-resourceful Mayans, the first known to use tapioca, figured out how to extract this poison for their blow darts, leaving the uncontaminated roots free for eating. Perhaps this information would be better served on my other blog, Mystery Fanfare.

So a processed tapioca should be used in the following recipes. The first recipe for Dark Chocolate Tapioca Pudding recipe is adapted from Kraft recipes and uses instant tapioca. The second recipe uses tapioca that needs to be soaked overnight. I think the flavor is much better, but really for me, it's all about the chocolate.

1. Easy Dark Chocolate Tapioca Pudding

Ingredients
1 egg
1/4 cup sugar
3 Tbsp MINUTE Tapioca
3-1/2 cups whole milk
3 ounces dark chocolate (60-75% cacao)
1 tsp pure vanilla extract

Directions
Beat egg lightly in medium saucepan with wire whisk.
Add sugar and tapioca; mix well.
Gradually add milk, beating well after each addition.
Let stand 5 minutes. Add chocolate.
Bring to boil on medium heat, stirring constantly.
Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.
Remove from heat.
Stir in vanilla.
Cool 20 minutes; stir. (Pudding thickens as it cools.)
Serve warm or chilled.

2. Longer to make but worth it -- Dark Chocolate Tapioca Pudding
adapted only slightly from JamHands (a great site)  

Ingredients
1/2 cup Tapioca Pearls
2-1/2 cups whole milk
Pinch of salt
2 eggs, separated
1/2 cup sugar
1 Tbsp pure vanilla extract
4-6 ounces dark chocolate, chopped

Directions
Soak tapioca in 2 cups of room temperature water overnight. Drain water in morning.
Heat milk over medium low heat in top of double boiler (for just a very short time, do not boil). Add salt and tapioca. Continue to heat until small bubbles appear. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.
Separate egg whites from yolks.
Beat egg yolks and sugar together until light yellow in color. Add a little of hot milk mixture to egg yolks and blend thoroughly.
Add egg yolk mixture into hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook until tapioca mixture is very thick, from 15 – 30 minutes.
Beat egg whites until stiff.
Slowly fold hot tapioca mixture into egg whites.
Stir in vanilla and chopped chocolate and combine thoroughly until smooth.
Serve warm or chilled.

HAPPY TAPIOCA PUDDING DAY!

NATIONAL CHOCOLATE PUDDING DAY: History and Retro Ads with Recipes

Today is National Chocolate Pudding Day. You can make your own pudding from scratch. I usually do, but it's amazing the revolution that powdered chocolate pudding made on the American food landscape. 

According to Jell-O history, chocolate was introduced into the Jell-O family early on but discontinued in 1927. In 1936, chocolate returned to the Jell-O lineup, this time as an instant pudding made with milk. Just an FYI, today there are several Jell-o chocolate pudding flavors including Devil's Food, Double Chocolate, Chocolate Fudge and Oreo Cookies 'n Creme.

Jell-O Pudding in the 30s, 40s, 50s and 60s jumped on the advertising bandwagon of this easy yet versatile dessert. I was especially taken by the Jell-O Chocolate Pudding Ad campaign in 1967-68. So for your pleasure on this yummy holiday, I give you the Jell-O "Now, pudding is..." Each advertisement includes a recipe, too. Advertisements appeared in Life Magazine.

Now, Pudding is: 1967 Pudding Ads:

Now, pudding is pop: June 23, 1967

Now, pudding is napoleons: April 28, 1967
 

Now, pudding is torte: September 15, 1967

Now, pudding is eclairs: January 19, 1968

Now, pudding is fudge: March 8, 1968

Now, pudding is Boston Cream Pie: March 29, 1968

Now, pudding is brownies: October 11, 1968

Now, pudding is Bavarian: July 12, 1968

VANILLA PUDDING ECLAIRS: National Eclair Day!

Today is National Eclair Day, and I just had to post this Retro Ad for Jell-O Pudding Eclairs. The recipe on the Ad uses Jell-O Vanilla Pudding & Pie Filling, but scroll down for a recipe for easy and delicious Home-made Vanilla Pudding that you can use in your Eclairs. You can follow the rest of the recipe for the 'eclair' part...or use a different recipe. 

HOME-MADE EASY VANILLA PUDDING

Adapted from Chow.com

Ingredients

1/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 1/4 cups whole milk

3 large egg yolks, lightly beaten

3 tablespoons unsalted butter, cut into small pieces

2 teaspoons pure vanilla extract

Directions

Combine sugar, cornstarch, and salt in  medium saucepan and whisk together. While continuing to whisk, slowly add in 1/4 cup of milk until smooth. Whisk in egg yolks and rest of milk.

Place saucepan over medium heat and cook, whisking often, until pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce heat to medium low and switch to rubber spatula. Stir constantly, scraping  bottom and sides of pan, until pudding makes ribbons when drizzled over surface, about 5 minutes. 

Remove from heat and stir in butter and vanilla until butter is melted and completely incorporated.

Transfer pudding to container or individual cups (depends what you plan to do with the pudding). Carefully press piece of plastic wrap on top of pudding to prevent skin from forming.
Chill in refrigerator until set, about 2 hours.

Use in recipe above ... replace packaged vanilla pudding with your own homemade pudding!

CHOCOLATE CHERRY PUDDING: National Cherry Dessert Day!

Today is National Cherry Dessert Day, so, of course, I went to my favorite Cherry Preserves site: Bonne Maman! And what did I find? A fabulous recipe for Chocolate Cherry Pudding! You're going to love this today.. and any day!

CHOCOLATE CHERRY PUDDING

Ingredients 

2 cups Whole Milk 

3 oz Bittersweet Chocolate 

½ cup Bonne Maman Cherry Preserves (remove large cherry pieces, and set aside) 

1/3 cup Sugar 

1 Tbsp Cornstarch 

5 Egg Yolks beaten 

⅛ tsp pure Vanilla Extract 

¼ tsp Salt 4-6 

Chocolate Wafers 

Whipped Cream

Directions

Melt chocolate in double boiler over medium high heat. In small saucepan, heat 5 Tablespoons of Bonne Maman Cherry preserves (with the large pieces of cherries set aside) over low heat. In medium saucepan, warm the milk until it just simmers, then remove from heat. In large bowl, mix together  sugar, cornstarch, egg yolks, vanilla, and salt. Slowly pour warm milk into egg mixture, whisking continuously, to temper eggs. Return to saucepan and cook over low heat until mixture coats back of a spoon, about 4-5 minutes.

Pour melted chocolate into egg mixture and whisk until smooth. Slowly add cherry preserves liquid and whisk until incorporated and smooth.

At bottom of serving platter or dish, place layer of chocolate wafers (either whole, or cut in half as necessary to fit the bottom of dish). Add  layer ofremaining Bonne Maman Cherry Preserves to coat the wafers. Pour a layer of pudding into dish to fill almost to top, and refrigerate until set. 

When ready to serve, top with whipped cream and a reserved cherry.

HOME-MADE EASY VANILLA PUDDING for Chocolate Eclairs: National Vanilla Pudding Day!

Today is National Vanilla Pudding Day, and I just had to post this Retro Ad for Jell-O Pudding Eclairs. The recipe on the advertisement uses Jell-O Vanilla Pudding & Pie Filling, but scroll down for a recipe for easy and delicious Home-made Vanilla Pudding that you can use in Eclairs or chocolate cups.

HOME-MADE EASY VANILLA PUDDING

Adapted from Chow.com

Ingredients

1/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 1/4 cups whole milk

3 large egg yolks, lightly beaten

3 tablespoons sweet butter, cut into small pieces

2 teaspoons pure vanilla extract

Directions

Combine sugar, cornstarch, and salt in medium saucepan and whisk together. While continuing to whisk, slowly add in 1/4 cup of milk until smooth. Whisk in egg yolks and rest of milk.

Place saucepan over medium heat and cook, whisking often, until pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce heat to medium low and switch to rubber spatula. Stir constantly, scraping  bottom and sides of pan, until pudding makes ribbons when drizzled over surface, about 5 minutes. 

Remove from heat and stir in butter and vanilla until butter is melted and completely incorporated.

Transfer pudding to container or individual cups (depends what you plan to do with the pudding). Carefully press piece of plastic wrap on top of pudding to prevent skin from forming.
Chill in refrigerator until set, about 2 hours.

Use in recipe above ... replace packaged vanilla pudding!

DARK CHOCOLATE TAPIOCA PUDDING: NATIONAL TAPIOCA DAY

Tapioca along with junket and pudding were standard desserts when I was growing up. I knew what pudding was, but never junket or tapioca. As a child that was fine, but as an adult interested in food and its origins, this holiday--National Tapioca Day--got my attention.

According to Ask.Yahoo, tapioca is a root starch derived from the cassava, or yucca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a great pudding. The cassava plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding.

From Wikipedia: The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance. American children often call it fish eyes and glue. 

If you're into boba or bubble tea, you probably know that it is made with big pearl tapioca. That tapioca starch turns into a chewy gummy ball when cooked.

And here's a reason not to make tapioca at home -- cassava roots have traces of cyanide in them! The ever-resourceful Mayans, the first known to use tapioca, figured out how to extract this poison for their blow darts, leaving the uncontaminated roots free for eating. Perhaps this information would be better served on my other blog, Mystery Fanfare.

So a processed tapioca should be used in the following recipes. The first recipe for Dark Chocolate Tapioca Pudding recipe is adapted from Kraft recipes and uses instant tapioca. The second recipe uses tapioca that needs to be soaked overnight. I think the flavor is much better, but really for me, it's all about the chocolate.

1. Easy Dark Chocolate Tapioca Pudding

Ingredients
1 egg
1/4 cup sugar
3 Tbsp MINUTE Tapioca
3-1/2 cups whole milk
3 ounces dark chocolate (60-75% cacao)
1 tsp pure vanilla extract

Directions
Beat egg lightly in medium saucepan with wire whisk.
Add sugar and tapioca; mix well.
Gradually add milk, beating well after each addition.
Let stand 5 minutes. Add chocolate.
Bring to boil on medium heat, stirring constantly.
Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.
Remove from heat.
Stir in vanilla.
Cool 20 minutes; stir. (Pudding thickens as it cools.)
Serve warm or chilled.

2. Longer to make but worth it -- Dark Chocolate Tapioca Pudding
adapted only slightly from JamHands (a great site)  

Ingredients
1/2 cup Tapioca Pearls
2-1/2 cups whole milk
Pinch of salt
2 eggs, separated
1/2 cup sugar
1 Tbsp pure vanilla extract
4-6 ounces dark chocolate, chopped

Directions
Soak tapioca in 2 cups of room temperature water overnight. Drain water in morning.
Heat milk over medium low heat in top of double boiler (for just a very short time, do not boil). Add salt and tapioca. Continue to heat until small bubbles appear. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.
Separate egg whites from yolks.
Beat egg yolks and sugar together until light yellow in color. Add a little of hot milk mixture to egg yolks and blend thoroughly.
Add egg yolk mixture into hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook until tapioca mixture is very thick, from 15 – 30 minutes.
Beat egg whites until stiff.
Slowly fold hot tapioca mixture into egg whites.
Stir in vanilla and chopped chocolate and combine thoroughly until smooth.
Serve warm or chilled.

HAPPY TAPIOCA DAY!

CHOCOLATE PUDDING CAKE: 2 Recipes for National Chocolate Pudding Day!

Today is Chocolate Pudding Day. I just love this old-fashioned Chocolate Pudding Cake. This dessert actually has two layers--a moist chocolate cake and a thick chocolate pudding sauce. The recipes have been around for a long time and is a precursor to Molten Chocolate Cake. 

The first recipe is incredibly easy--kind of a chemistry experiment. No need for the mixer. You can do everything quickly by hand. Both recipes are pretty simple and great to make with kids! Always good to have a choice. Chocolate Pudding Cake is the perfect recipe for a great dessert. And, there are many fun variations--and just as many terrific toppings. Ice cream is #1 for me, but Bourbon Whipped Cream would be great, too!

1. Chocolate Pudding Cake

Ingredients
1 cup flour
3/4 cup sugar
2 Tbsp unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 egg
2 Tbsp oil (vegetable or canola)
1 tsp pure vanilla
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp unsweetened cocoa
1 1/4 - 1 1/2 cups boiling water

Directions
Sift dry ingredients together. Mix milk, egg, and oil together in a large bowl. Add dry ingredients to wet ingredients in the big bowl. Stir until smooth. Add vanilla to bowl. Pour mixture into baking dish (1 ½ - 2 quart casserole dish). Mix together additional dry ingredients (brown and white sugars and  cocoa) and pour on top of everything already in the baking dish.
Pour boiling water on top of everything. DO NOT STIR.
Bake at 350 degrees F. for 45-50 minutes.

2. Chocolate Pudding Cake
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick cooking spray,  8 inch (20 cm) square baking dish.

Pudding Sauce Ingredients: 
1 1/2 cups boiling water
2 teaspoon instant coffee (powder or granules)
1/3 cup granulated white sugar
1/3 cup light brown sugar
1/3 cup unsweetened cocoa powder

Cake Ingredients: 
3/4 cup all purpose flour
1/4 cup (25 grams) Dutch-processed cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons unsalted butter, melted and cooled to room temperature
1/3 cup granulated white sugar
1/3 cup milk
1 tsp pure vanilla extract

Pudding Sauce Directions: 
Stir instant coffee into boiling water (or freshly brewed hot coffee.)
In separate bowl, stir together white sugar, brown sugar, and cocoa powder.

Cake Directions: 
In bowl, sift flour with cocoa powder, salt, and baking powder.
In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir flour mixture into egg mixture until combined. Spread batter evenly onto bottom of prepared pan.
Sprinkle sugar/cocoa mixture evenly over cake batter. Gently pour coffee mixture over cocoa mixture.
Bake for 25 minutes or until cake is puffed and just beginning to pull away from sides of the pan. Remove from oven and place on wire rack.