Make Ahead

Cherry & Chocolate Malt Pudding Cups

June 23, 2010
1 Rating
Author Notes

I started researching pudding a few years back because my wife loves it. I have come across many recipes and out of that came this one, chocolate malt pudding. I won't buy pudding in a box but I will buy black cherry jam in a jar. In fact there are only a few things I will buy pre-prepared and St. Dalfour's Black Cherry fruit spread is one of them. I am making this today for my youngest daughters 2nd birthday party tomorrow, she loves pudding. Everything is done in advance, even the whipped cream. I employ an old pastry chef trick by adding a microwaved marshmellow to the whipped cream which acts as a stabilizer and keeps it from becoming runny overnight. - thirschfeld —thirschfeld

Test Kitchen Notes

I could have stopped right at the pudding. It is the best chocolate pudding that I have ever tasted! In the interests of science and food52 I carried on. The resulting dessert is fabulous. I tried using just plain pitted dark cherries and I loved the tartness of the fresh cherries paired with the sweet chocolate pudding, but cherry preserves would do a great pairing job too. The whipped cream is nice and the fresh cherry is the final touch. I served this in pretty little aperitif glasses and it was a showstopper! - dymnyno —The Editors

  • Serves 8
  • 1/2 sugar
  • 1/4 cup cornstarch
  • heavy pinch of salt
  • 1 1/2 cups heavy whipping cream
  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup barley malt syrup
  • 2 ounces semi sweet chocolate, broken into small pieces
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 1 jar St. Dalfour Blackcherry fruit spread
  • 1/2 cup heavy whipping cream
  • 1/2 a large marshmellow
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
In This Recipe
  1. Place the sugar, cornstarch and salt in a bowl.
  2. Place the cream and milk into a sauce pan and while whisking add the sugar, cornstarch and salt. Add the malt syrup.
  3. Place the pan over medium high heat. Place the egg yolks into the empty sugar/cornstarch bowl. When the milk/cream liquid starts to simmer, start whisking the egg yolks and temper them with about 1 cup of the hot liquid. Add the tempered eggs back to the sauce pan. Continue to gently whisk and bring to a boil to thicken.
  4. After the pudding comes to a boil whisk and cook the pudding for about 30 seconds more. This cooks out the cornstarch flavor.
  5. Remove from the heat and whisk in the chocolate and butter. Pour into a bowl and place plastic wrap right onto the pudding. This keeps a skin from forming. Put it into the fridge to cool.
  6. Using a mixer start to whip the cream. Once it starts to form peaks add the powdered sugar and vanilla. Place the marshmellow onto a small plate and microwave it for 8 sec. It should puff up. You want it to be soft enough to blend it into the cream. Add it to the whipped cream and finish whipping it to stiff peaks. Cover and put into the fridge.
  7. Assemble the cups. Place a tablespoon of fruit spread into the bottom, then a 1/4 cup of pudding then more fruit spread and finally whipped cream and a fresh cherry.

See what other Food52ers are saying.

  • dymnyno
  • gingerroot
  • EmilyNunn
  • aargersi
  • mrslarkin
Father, husband, writer, photojournalist and not always in that order.