Make Ahead

Cherry & Chocolate Malt Pudding Cups

June 23, 2010
1 Ratings
  • Serves 8
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

What You'll Need
  • 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
  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

19 Reviews

dymnyno July 3, 2010
I just finished making the chocolate pudding for this recipe and I want to stop right here and just eat the pudding!!! It is the best!!! But in the interest of science and testing for food52 I will march on and finish the recipe. Where is the recipe for the pudding cake???
thirschfeld July 3, 2010
All I did for the pudding cake is make a yellow sheet cake, slice it in half, spread the pudding in between and then top it with whipped cream and grated dark choc across the top.
gingerroot June 30, 2010
Yum!! My family just finished a jar of St. Dalfour's Black Cherry...looks like I'll have to pick up an extra jar next time I go shopping! My son's 3rd birthday is coming up and I think I will have to make these!
EmilyNunn June 25, 2010
Malt! Yes! One of my favorite flavors. This looks so good; lucky thirschfeld jr.
thirschfeld June 28, 2010
You should give this a try it is malty. In a good way.
aargersi June 24, 2010
These are so pretty! Happy Birthday littlest Hirschfeld
thirschfeld June 28, 2010
thanks and she had a great birthday I just changed dessert a little and did a Choc. malt puding cake with whipped cream topping and sprinkes.
mrslarkin June 23, 2010
Happy bday to your baby girl, thirschfeld! When I was little, chocolate pudding was my favorite (and I loved the skin on the top, and licking the spoon, of course.) It came from a box, but tasted good to me. This sounds great. I wonder if a spoonful of Marshmallow Fluff would work, too? I'll have to peruse my Fluff cookbook.
aargersi June 24, 2010
Mrs larkin have a look at the strawberries in bruleed cream on this site ... it has fluff, it is awesome!!!
thirschfeld June 28, 2010
marshmallow fluff is always good.
TheWimpyVegetarian June 23, 2010
This looks wonderful - I love puddings too. And love the stabilizer trick. I've used gelatin in the past to stabilize whipped creams, but using the marshmellow is genius! I'm definitely trying this next time.
thirschfeld June 23, 2010
Don't add it with the mixer running or you will get spun sugar around the top edges of the bowl and none in the whipped cream. I did that once, just FYI
TheWimpyVegetarian June 23, 2010
Good to know! I definitely like to learn from others' mistakes. I make enough of them on my own!
drbabs June 23, 2010
Love love love
thirschfeld June 23, 2010
thanks drbabs.
AntoniaJames June 23, 2010
Great tip about the marshmallow in the whipped cream. Keep the terrific recipes coming, along with all the useful information you share! I love pudding, too, and chocolate malt. Happy Second Birthday to your youngest! (And don't blink, by the way . . . she'll be taller -- and smarter ;o) -- than you before you know it.) ;o)
thirschfeld June 23, 2010
Thanks and I can't believe how fast they are growing already.
Lizthechef June 23, 2010
Looks great - I'm a pudding junkie - love the whipped cream trick as well...
thirschfeld June 23, 2010
thanks Lizthechef.