BAKED Sunday Morning
These aren't my Aunt Sabra King's pudding cups. I don't have an Aunt Sabra. This recipe belongs to a former pastry chef at the BAKED Bakery whose Aunt was a gin-drinking, card-playing silver cadillac-driving woman, who apparently was also a pretty good baker.
The graham cracker crust is a simple mixture of crushed graham crackers, some dark brown sugar, melted butter, and a little bit of salt. I made half of the crust recipe and instead of pressing the graham cracker crust into a 9-inch by 13-inch baking pan, I pressed the crust into an 8-cup muffin tin. Even though I baked them the 10 minutes that the recipe said, I think I should have left them in a little longer because my crust was really soft and made it difficult to remove the cups from the ti, but they did manage to hold together with a few crumbs left behind. The crust sure smells good after baking.
I used a small star tip and piped the whipped cream on top and with my microplane zester I grated some milk chocolate over the top. These were a hit with my family and even though they were a little crumbly, these were perfect - well slightly imperfect in appearance, but perfect in taste - little dessert cups. What I couldn't wait for more than the pudding cups was the actual pudding itself because I have been craving pudding for the longest time, so I made the full recipe for the pudding and after filling the cups I had enough leftover for four dessert bowls. Mmmm...my craving was finally satisfied!
The graham cracker crust is a simple mixture of crushed graham crackers, some dark brown sugar, melted butter, and a little bit of salt. I made half of the crust recipe and instead of pressing the graham cracker crust into a 9-inch by 13-inch baking pan, I pressed the crust into an 8-cup muffin tin. Even though I baked them the 10 minutes that the recipe said, I think I should have left them in a little longer because my crust was really soft and made it difficult to remove the cups from the ti, but they did manage to hold together with a few crumbs left behind. The crust sure smells good after baking.
The pudding is a pastry cream that is poured through a sieve over finely chopped dark chocolate. This was easy to make and was so rich and creamy. They suggested adding two tablespoons of whiskey which I am sure would add to the flavor of the pudding, but I just wanted to taste the dark chocolate without anything extra so opted not to add the whiskey. After filling the cups I let them chill in the refrigerator for a few hours.
This recipe is a keeper and I will be making the pudding and the pudding cups again. Visit BAKED Sunday Mornings to see what the rest of the group thought and get the recipe to try this for yourself.
Those do look tasty. I wish I had an Aunt Sabra!
ReplyDeleteI have no words, INCREDIBLE!
ReplyDeleteThese look super! They are supposed to be "messy"... :) But love the star-tipped topping! I thought the pudding was excellent - so glad you saved some for yourself - it makes a lot. And what a great pudding recipe to have on hand for "puddings"! Love the muffin tin too!
ReplyDeleteYours turned out really good!
ReplyDeleteElaine, They look so decadent and delicious! And beautiful! I would love to have one to eat right now!!
ReplyDeleteThese are such cute little treats. You're making me crave them, too!
ReplyDeleteCute treats! Tasty, too.
ReplyDeleteThese look great, Elaine - I was thinking of making the pudding on its own next time, too. So far, it looks like most of us made individual desserts which I think are much nicer for this recipe.
ReplyDeleteAddictive and delicious and utterly adorable my friend :D
ReplyDeleteCheers
Choc Chip Uru
very nicely done! very elegant with the whipped cream and the chocolate shavings.
ReplyDeleteBeautiful little sweets! The whipped cream makes them very elegant!
ReplyDeleteThese look and sound delicious. I would add the whiskey if I made them - I like a boozy pastry cream.
ReplyDeleteThese look and sound delicious. I would add the whiskey if I made them - I like a boozy pastry cream.
ReplyDeleteThese look and sound delicious. I would add the whiskey if I made them - I like a boozy pastry cream.
ReplyDeleteThese look and sound delicious. I would add the whiskey if I made them - I like a boozy pastry cream.
ReplyDeleteI love the whipped cream and shaved chocolate -- just like a mini chocolate cream pie! I was afraid to try these in individual cups because I wasn't sure how I would be able to get them out -- but yours look great!
ReplyDeleteI would have liked to have known Aunt Sabra and I think she would feel you did her recipe proud. You Sunday Morning Bakers certainly make delicious pastries and desserts. I like your presentation both with the crust and without. The pretty little whipped cream tip is a nice touch. Well done. I enjoyed reading this Post.
ReplyDeleteI have so been in the mood for chocolate pudding and I like these little cups, a perfect way to serve your chocolate pudding;-)
ReplyDelete