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Easy “Posh” Pudding

Photo by: Noah Sheldon
Comments: 0
 

Recipe

Clyde loves learning about different parts of the world. I have tried my hardest to give him examples of what kinds of accents there are. (The concept of an accent is difficult for a four-year-old to grasp!) For some reason, the word “posh” spoken in a horrible fake British accent cracks him up.

I call this “posh” pudding because it can appear fancy and sophisticated but it’s also easy for kids to help make—and they love to eat it. It’s adapted from a recipe given to me almost ten years ago by Susan Moseman, mother of my friend Freyja Gallagher. For grown-ups, I serve it in antique teacups, spoon on some fresh whipped cream, and sprinkle candied hazelnuts on top; and to serve kids, I use footed ice cream bowls, which makes them feel as if they’re having a big-kid treat!

Yield: Makes 2½ cups (about 4 servings)

Ingredients

  • ¼ cup organic cornstarch
  • ½ cup organic unsweetened cocoa powder
  • ½ cup organic cane sugar
  • 2 cups organic whole milk, chilled
  • 2 teaspoons organic vanilla extract
  • Candied Hazelnuts (optional; recipe follows)

Candied Hazelnuts

  • ½ cup firmly packed organic dark brown sugar
  • 1 cup chopped organic hazelnuts

Directions

Combine the cornstarch, cocoa, and sugar in a small heavy-bottomed saucepan.

With the pan on low heat, slowly pour in the cold milk, whisking to combine.

Increase the heat to medium-high and continue whisking (to prevent any lumps) until the mixture boils, about 1 minute. Remove the pan from the heat and stir in the vanilla.

Let cool in the refrigerator with plastic wrap on the surface to prevent a skin from forming. Serve in individual cups, ramekins, or glasses. Garnish with candied hazelnuts, if desired.

For Candied Hazelnuts:

Lay a piece of aluminum foil on your work surface.

Melt the brown sugar in a saucepan over low heat. Add the nuts and bring the mixture to a boil without stirring. When the sugar starts to deepen in color and a candy thermometer reads 236°F, pour the mixture onto the foil and let it cool completely.

Break the hardened hazelnut brittle into pieces and sprinkle them on top of puddings, cakes, or cupcakes, for a little added crunch.

Mexican-chocolate pudding:

Add ½ teaspoon ground organic cinnamon and a pinch of cayenne pepper to the dry ingredients. Top the pudding with a dollop of whipped cream and a sprinkling of black sea salt.

Notes

You can substitute cashews, almonds, pecans, or any other of your favorite nuts.


© 2009 Sarah Magid
 

Nutritional Information

Nutrients per serving (% daily value)

516kcal (26%)
208mg (21%)
2mg (3%)
57mcg RAE (2%)
586mg
123mg
11g
60g
7g
75g
12mg (4%)
63mg (3%)
4g (22%)
23g (36%)
3mg (18%)
 

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