Hot Chocolate Puddings Recipes

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and salt in a large bowl. Whisk in the egg yolks and remaining 1/2 cup milk.
• Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
• Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

Steps:

• In heavy saucepan, mix sugar, cocoa powder, flour and salt.
• gradually whisk in milk until smooth.
• Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
• Remove from heat; whisk in vanilla.
• Divide among custard cups or dessert dishes.
• Let cool to lukewarm or serve chilled.

Steps:

• Prepare pudding mix with milk as directed on package.
• Spoon into 6 individual dessert mugs. Top each with 3 marshmallows.
• Serve warm.

Steps:

• First, butter six small ramekin dishes (approximately 5cm (2") deep and 7.5cm (3") wide at the top) and place them onto an oven tray or cookie sheet. You can use bigger ramekins but the puddings will take a little longer to cook.
• Preheat oven to 180°C.
• Sift the topping ingredients into a bowl and set aside until needed.
• Now, sift the flour, sugar, baking powder and cocoa into a medium sized mixing bowl.
• Add the milk, butter, egg and vanilla and mix well until combined.
• Pour this batter into the ramekins so that it comes about half way up the sides.
• Sprinkle the topping evenly over the batter.
• Now, put the boiling water into a jug and, gently, pour a roughly equal amount over each ramekin, making sure to wet as much of the topping as possible.
• Place the tray of ramekins onto the centre shelf of the oven and bake for 15-20 minutes or until well risen and slightly firm to touch on top.
• Allow to cool for 5-10 minutes before serving with cream.

Steps:

• Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.
• Scrape evenly and cleanly (don't take the mixture up the sides) into 4 x 175ml ramekins (don't use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. The puddings will still look a bit moist, but that's fine. Stand for 5 mins, then serve topped with a scoop of ice cream and a little liqueur, if you like.