Aztec Hot Chocolate Pudding with Rum
Butter for greasing the pudding dish
1 cup flour
2 tsps. baking powder
½ tsp. baking soda
Dash of salt
1 tsp. ground cinnamon
¼ tsp. chili powder
1 cup sugar
½ cup cocoa powder
½ cup milk
1 tsp. vanilla extract
¼ cup corn oil
½ cup dark brown sugar firmly packed
¼ cup dark rum
Preheat the oven to 350 degrees F.
Butter an 8 cup pudding or soufflé dish. Set it aside.
• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, sugar, and ¼ cup cocoa powder.
• In a small bowl mix milk, vanilla, and oil.
• Pour into flour mixture.
• Mix by hand for a thick, smooth batter.
• Spoon the batter into the pudding dish and smooth the top.
• Pour ¾ cup of water into a small pan.
• Set over a high heat, and bring to a boil.
• In a small bowl, combine the remaining ¼ cup cocoa with brown sugar, making sure there are no lumps.
• Spread evenly across the batter.
• Pour boiling water over it and top with rum.
• Bake the pudding until the top is a bubbling sponge and the center is wobbly and liquid. This takes about 30 minutes.
• To serve, spoon out portions that include some of the top and the chocolate sauce underneath it.
• If desired, accompany with vanilla ice cream.
Yield: Serves 4
Banana Pudding
This is great pick me up when you are feeling a little low.
1 (6-ounce) box instant vanilla pudding
1 (7 1/4-ounce) box vanilla wafers
4 bananas, sliced
Meringue
Preheat the oven to 375 degrees F.
1. Make the pudding according to the directions on the box.
2. Arrange the wafers, sliced bananas, and pudding in layers in a 2-quart casserole, ending with a layer of pudding on top.
3. This will make 3 layers.
4. Spread the meringue gently over the top.
5. Bake for 15 minutes.
Note: For a quicker version of this recipe, use pudding as directed on box and place a layer of whipped cream on top.
Yield: Serves 8