For Canadian Thanksgiving on Monday, I cooked lunch for the Pathways staff. It wasn't a traditional thanksgiving meal, but it was traditional Russian Mennonite with verenike, farmer sausage and schmondfat. I think it turned out fairly well, if I do say so myself. At least it tasted right. I did make two pies for Thanksgiving dessert: pumpkin and chocolate. The chocolate pudding was a hit and the recipe was requested, so I share it with all of you here:
This recipe is originally for Mocha Pudding so I have written out the original recipe and then included the variations for Chocolate Coconut Pudding in brackets. Credit for these variations goes to Carrie who modified the recipe in the first place.
1 3/4 cups fat-free milk (coconut milk)
1/2 cup packed brown sugar (demerera)
1 tbsp cornstarch (arrowroot powder)
1 tbsp coffee granules (1/2 - 3/4 cup baking cocoa)
1/4 cup half-and-half (coconut or almond milk; may need more when using cocoa)
2 large egg yolks
1 tbsp butter
1 tbsp Kahlua or coffee flavoured liqueur (I skipped this)
2 tbsp dark chocolate shavings for garnish
Place milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, coffee, and salt in large bowl, stirring well. Combine half-and-half and egg yolks. Stir egg yolk mixture into sugar mixture. Gradually add half of the hot milk to sugar mixture, stirring constantly with a whisk. Pour sugar mixture into remaining hot milk and return to boil. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat. Stir in butter and liqueur. Stir pudding often while cooling.
No comments:
Post a Comment