Easy “Posh” Pudding
Published by William Morrow
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!
You can substitute cashews, almonds, pecans, or any other of your favorite nuts.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, high-calcium, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, rich, sweet
Type of Dishchocolate dessert, dessert, pudding
- 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)
- ½ cup firmly packed organic dark brown sugar
- 1 cup chopped organic hazelnuts
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.
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.
2009 Sarah Magid