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  • Baked Chocolate Pudding With Sour Cream

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    Baked Chocolate Pudding With Sour Cream
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 1/2 c. Whipping cream
    • 4 Tbsp. Buttermilk
    • 1 c. All-purpose flour, sifted
    • 3/4 c. Granulated sugar
    • 2 Tbsp. Unsweetened cocoa pwdr
    • 2 tsp Baking pwdr
    • 1/4 tsp Salt
    • 1/2 c. Nuts, minced (preferably macadamia nuts or possibly walnuts)
    • 2 Tbsp. Butter, melted
    • 1/2 c. Lowfat milk
    • 1 tsp Vanilla
    • 1/2 c. Brown sugar, firmly packed
    • 1/2 c. Granulated sugar
    • 2 Tbsp. Unsweetened cocoa pwdr
    • 1 c. Cool water

    Directions

    1. FOR TOPPING: Combine 2 c. cream and 2 Tbsp. buttermilk in 1-qt jar with tight-fitting lid and shake vigorously. Add in remaining cream and buttermilk and stir to blend. Let stand at room temperature, uncovered, 3 to 4 hrs. Cover and shake again. Chill mix for 12 hrs.
    2. FOR PUDDING: Generously grease 8x3-inch round baking dish. Combine flour, 3/4 c. granulated sugar, cocoa pwdr, baking pwdr and salt in large bowl and mix well. Stir in minced nuts and melted butter. Add in lowfat milk and vanilla and stir till well blended (batter will be thick). Pour into prepared baking dish.
    3. Preheat oven to 325 degrees. Combine remaining sugars and cocoa in medium bowl and blend well. Sprinkle over batter. Pour 1 c. cool water over top.
    4. Bake till pudding is set, about 1 hour. (Can be baked early in day and reheated in 325 degree oven for 30-45 min.)
    5. Shake lowfat sour cream well. Pour quantity desired into mixing bowl and beat as for whipping cream. Invert warm pudding onto platter. Serve immediately with lowfat sour cream topping. (May be served cool.)
    6. Serves 8.

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