Upside Down Chocolate Pudding (recipe)
Filed Under dairy, chocolate, desserts, vegetarian | Posted on January 23, 2007
It was coming down to the wire for Sugar High Friday #27. The theme was chocolate and I still had no clue what I was going to make. Everything that I could think of required a trip to the supermarket which I wasn’t willing to do. Especially since I had already used my supermarket budget for this week. What could I make with ingredients that I already had on hand? I decided to turn to my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes
As I flipped through the index I saw recipes for chocolate cookies, cake (there was a promising one-bowl recipe in particular, but it called for more mayo than I have on hand), and mousse… and then I saw it … a recipe for Upside Down Chocolate Pudding. I have seen recipes for molten chocolate puddings and cupcakes before. The descriptions and photos always intrigued me but I had never made one. Looking through the ingredient list I saw that I had everything on hand that I needed. This was gonna be my entry. This was it!
At first I pulled out my generic Canadian baking chocolate, but I thought, no this recipe was special enough to dip into my Trinidadian trinitario chocolate stash.
I don’t know why I don’t use my local Trinitario chocolate more. It’s cheaper and repeated accounts state that it is among the best (if not the best) cocoa in the world. It is also infinitely cheaper than the imported brands that line the shelves. Maybe it is because it seems so special and smells so heavenly and decadent that I feel I should squirrel it away? After the results of this recipe though I realize that there is no reason to let this extremely affordable gem go to waste away anymore! 
All in all I think that this is a great recipe for entertaining on short notice (or on a budget), as well as for those who consider themselves ‘baking challenged’. The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom… YUM!
Upside-Down Chocolate Pudding
(from a recipe in The Good Home Cookbook: More Than 1000 Classic American Recipes
INGREDIENTS:
1 ounce (1 square) baking chocolate
2 tablespoons butter
1 cup all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 to 2/3 cup coarsely chopped nuts (I replaced these with chocolate chips!)
1/4 cup firmly packed brown sugar
2 tablespoons cocoa powder (preferable Dutch processed)
1 cup cold water
METHOD:
1. Preheat the oven to 350F.
2. Grease an 8-inch square baking dish
3. Melt the chocolate and butter in a small saucepan over low heat
4. Meanwhile, stir together the flour, 3/4 cup of sugar, the baking powder, and salt in a medium bowl.
5. Stir in the milk and vanilla extract, then add the chocolate mixture and beat until smooth.
6. Stir in the nuts and pour the batter into the prepared baking dish
7. In a small bowl, stir together the remaining 3/4 cup sugar, the brown sugar, and cocoa powder until smooth.
8. Sprinkle evenly over the pudding batter
9. Pour the water evenly over all
10. Bake for 40 to 50 minutes, until the top layer appears set
11. Serve warm
Serves 6
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33 Responses to “Upside Down Chocolate Pudding (recipe)”
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1) Where mine???
2) I love chocolate
3) I love that chocolate
4) Is the chocolate tea the same trinitario chocolate?
i believe it is (trinitario) since that is supposedly the variety grown here
it’s good 
!!!
i have two serving spoons of pudding left
NYAM!
and none for me???
i know it’s good
*sigh*
i don’t like richmond valley :-p
i used to like roma but i got a bad batch once…i should try it again
richmond valley is love
never had roma? 
yuh breakin’ up meh threadz man 
*licks spoon*
Great entry for SHF,Sarina. I love the gooeiness of chocolate pudding. Something so warm about it especially since its freezing here in Virginia
oooooh, i long ago ran our of richmond valley and i am DYING for some. you are right, it makes everything taste so much better. is there a way to order it somehow and get it here in the USA aside from asking friends to carry if for me?
hey lime
so glad you agree that richmond valley is love 
don’t take on lilandra hehehe 
i just checked Trinifood.com but they didn’t have any… if you want to order some through me that is no problem 
I can check out the prices.
I’m already shipping cookbooks, i can throw in a cocoa tin or two lol
it’s cold in virginia?
such a pretty state 
thanks for liking the entry 
I love the gooiness too 
I am now a chocolate pudding devotee! 
I have this book, so I’m definitely going to make it!
At first I wasn’t so sure about The Good Home Cookbook, but the more I’ve made from it, the more I like it. I’ve made the Whole Wheat Bread quite a few times and it’s really good.
awesome
!! I really like it so far as well 
I’ve been wary of cookbooks in the past that are based around the ‘classic americana’ theme (no offense!) but this one is really good! nice seeing your name round these parts again btw 
I remember the richmond valley cocoa song! But I have to agree about it not being my fav type of cocoa.
Have you ever tried Godiva cocoa powder? Its so chocolatey and truffley!
Nikki is it a pain in the neck dealing with TT post? you seem to be doing fine with it but my sis and them seem to have problems sometimes sending me things and vice versa
no never tried godiva cocoa but i like godiva over all…
richmond valley haters are gonna be reported to the US embassy… i wouldn’t be taking any flights in the near future if i were either of you
what kinds of problems? stuff not arriving? or just taking slow? i haven’t had any probs to date… what kind of stuff have they been sending?
Well they were trying to send me makeup..because they dont have my matte aubergine lipstick here LOL…plus other silly things…and I was trying to send. All and sundry things like snacks or bath and body works stuff…sometimes they wont get it..and if they did they had to pay a lot of money to receive it! Even though I make sure to pay whatever fees on my end so they wont have to pay anything!
how are you able to prepay the fees.. the fees are usually determined when they reach here… it’s usually 30% of the retail price… they will set a price if you don’t include an invoice… sometimes it’s more than 30% … the only things that are not charged are books and computer supplies/computers … i just paid $200 for a box of pressies from my friend Lynn …
sometimes they will tief the stuff if you are sending it in… that’s why i have a skybox …
http://www.caribbeanexpress.com … but shipping out they don’t really tief…
I asked them on this end if there was something I can do to avoid hem having to pay down there. I paid some thing and they added the receipt thing to the box etc…but sis and them had to pay still…oh well…whatever…
is better when sis comes to visit and she gets what she wants…
nah dread, you know trinis… they done steups at that piece of paper…
yummolicious, sarina
even if i’m not the world’s biggest chocolate fiend.
i love seeing ingredients from other parts of the world. also, don’t know that cookbook. what would you give it out of 10?
Yum! That is just mean to post something looking so good that we all can’t eat. We’d actually have to make our own.
but it’s soooo easy
give it a try 
:D 
it is so yumm
i wouldn’t say i’m a chocaholic but this really hit the spot 
and it’s not overly sweet either 
right now i’m giving this cookbook an 8 … if the savories are as yum as the sweet stuff i’ve tried i’ll give it a 9.5 cos it’s just so accessible and straightforward
so we’ll wait and see 
i’ll do a proper writeup/review once i’ve explored and tested it some more 
i love seeing foreign ingredients too
like fresh yeast!!!
i does forget abt threads
see
the comment box already open
so i forget to click the reply to make it follow the post
*sigh*
maybe it’s good thing i dont have them on my site
but…
i love them on LJ
richmond
blah! :-p
richmond is jamaican, ent?
hehehe
i’m tuluum on LJ
richmond is jamaican
you have a LJ too?
well
okay
i will go add you
jamaican cocoa
HMPH
Woo! That looks good, and not too tough to make. I think I’ll take that to the next potluck I attend.
DEFINITELY
let me know how it turns out 
Anything with home chocolate must be good
all those flavours plus real cocoa…mmmm…looks reall good, that pudding!
was real good!
give it a whirl 
yuh back online or you sneaking a lil something ? 
Hey! I love the recipe… I modified it slightly, but it turned out very good. I mixed in about 1/3 cup of dark chocolate pieces, 1/3 cup slivered almonds and 1/3 cup of smashed hard toffee from my almond roca recipe. I served it with a tart rasberry sauce.
Thanks a million.
Ian
I am wondering if it matters whether I use a metal or glass baking dish. I would like to use my glass one for this….do you think it would be just as fine?
WOW this looks amazing. you arent joking around I see. I am looking into buying Trinitario chocolate… I like the chocolate from valrhona which uses trinidad chocolate in it. its really good, and yes trini chocolate is very highly regarded.