Pudding is homely, cozy and soothing. It’s ideal childhood food but also comfort food for this adult (made even more indulgent with a puddle of heavy cream–not whipped). I like to make puddings ahead of time so that I can have them as revivifying snacks. Divided among attractive cups or glasses, they’ll also fill in on short notice for easy service.

Butterscotch is one of my favorite flavors and the ingredients needed to make a good pudding of it are almost always on hand. (At Schrafft’s–how I still miss them–there were caramel butterscotch sundaes with walnuts–divine. Woolworths–also gone–used to have a pot of hot butterscotch sauce at the end of the counter next to a pot of hot fudge.)

You can make an easy and relatively lean chocolate pudding quickly in the microwave oven. It’s a perfect snack or dessert for children (and this adult, at least). For a richer chocolate pudding, I defer to Larry Forgione, an elegant chef whose recipe is one of the best that I know. For a more complex, party-worthy chocolate pudding–a classic steamed one–add walnuts. Very festive.

Recipe: Butterscotch Pudding (Barbara Kafka Dessert Anthology)
Recipe: Basic Chocolate Pudding (Barbara Kafka Dessert Anthology)
Recipe: Larry Forgione’s Chocolate Pudding (Barbara Kafka Dessert Anthology)
Recipe: Chocolate Walnut Pudding (Barbara Kafka Dessert Anthology)

Posted by barbara in recipes, techniques, dessert | | Subscribe to this feed