CHOCOLATE IRISH CREAM PUDDING
In an attempt to "spice" up instant pudding, I found some Irish Cream and decided to give it a try.
Provided by Jennifer Bass
Categories Puddings
Time 10m
Number Of Ingredients 5
Steps:
- 1. In medium sized mixing bowl, combine the pudding mix with the milk and Bailey's Irish Cream. Using a wire whisk, beat the pudding mix for 2 minutes. Stir in two tablespoons of whipped topping and beat until well incorporated. Pudding will be soft set in about 5 minutes. Garnish with additional whipped topping if desired.
BAILEYS IRISH CREAM CHOCOLATE PUDDING
Baileys Irish Cream Chocolate Pudding is thick, creamy, and utterly decadent! The perfect make-ahead dessert to celebrate St. Patrick's Day! To serve, spoon into small serving dishes and top the individual servings with shaved chocolate!
Provided by Ashley Manila
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- In a heavy-bottomed medium saucepan, combine 2 and 1/4 cups the milk (18 ounces), Baileys Irish Cream, sugar, chocolate, salt, cinnamon, and espresso powder.
- Cook over medium-low heat, stirring occasionally, until the chocolate is completely melted. About 6 to 8 minutes.
- In a small bowl, combine remaining milk (2 ounces) and cornstarch; whisk smooth. Slowly add the cornstarch/milk mixture into the saucepan.
- Increase the heat to medium, and - whisking constantly - bring the mixture to a simmer. Reduce heat. and continue cooking for 2 to 3 minutes, or until thickened.
- Remove from the heat, and stir in vanilla.
- Pour the pudding into a large bowl or individual cups, then press plastic wrap directly onto the surface.
- Refrigerate for at least 2 hours, or up to 3 days.
IRISH STEAMED CHOCOLATE PUDDING
I don't know how Irish it is, but I was told it was when I got the recipe, and it is delicious (and much more impressive then green sugar cookies). Don't be intimidated by the old-fashioned two-hour steaming, it's not difficult, just sounds so.
Provided by Kitty Z
Categories Dessert
Time 2h30m
Yield 1 pudding, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Fill the kettle and set it on to boil.
- Melt the chocolate and butter together; set aside.
- Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
- Beat the egg yolks, gradually adding the remaining sugar.
- Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
- Add the chocolate mix to the yolks, beating until blended.
- Then add the flour, beating on low speed until thoroughly mixed.
- Fold the mixture into the egg whites.
- When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
- If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
- You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
- Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
- Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
- The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
- Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
- You may serve it warm or let it "age" in an airtight container, which will richen the flavor.
Nutrition Facts : Calories 478.5, Fat 37.7, SaturatedFat 22.4, Cholesterol 204.4, Sodium 182.8, Carbohydrate 37.8, Fiber 5.4, Sugar 25.6, Protein 9.4
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