I cannot tell you how delicious Grandma’s Chocolate Eggnog Pudding Cake is. Absolutely perfect for the holidays. With or without the touch of alcohol, this dessert will be a crowd pleaser every time! When I was first given a steamed pudding mould I thought what on earth is this. I really had never seen one before. I had no idea what it was. Since then I have purchased one for everyone I know! They have turned out to be the perfect inexpensive gift! Along with the mould I always give three recipes. This is one of them. I urge you to try it. You will be glad you did!
Grandma’s Chocolate Eggnog Pudding Cake is the ultimate conclusion to any dinner! The sauce is so yummy! I can never get enough! This is a recipe you will make over and over again.
Have a look at our video for Grandma’s Chocolate Eggnog Pudding Cake. You can see just how easy this delicious dessert is to make!
Grandma’s Chocolate Eggnog Pudding
- 1 large egg
- 1/3 cup sugar
- 1/2 cup eggnog
- 2 tablespoons butter, melted
- 1/2 teaspoon brandy, rum or vanilla extract
- 1 cup flour
- 2 tablespoons cocoa
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, grouund
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon salt
White Chocolate Eggnog Sauce
- 1/4 cup eggnog
- 1/4 cup heavy or whipping cream
- 1/4 cup butter
- 1/4 cup sugar
- 3 oz white chocolate baking squares, chopped
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1-2 tablespoons brandy, rum or vanilla extract
Beat egg and sugar in medium bowl until thick and pale. Set aside.
Combine eggnog, melted butter and brandy. Set aside.
Combine flour, cocoa, baking powder, cinnamon, nutmeg and salt. Add egg mixture and eggnog mixture. Alternating back and forth. Stir until no flour remains.
Transfer to well greased 4 cup heatproof bowl or a steamed pudding mold. Bowl should be 2/3 full. Cover with greased foil. Place on wire rack in a roasting pan that will hold your bowl or mold. Pour boiling water into roasting pan until halfway up the sides of the bowl. Bake at 350 degrees for 50 minutes until a toothpick inserted into the center comes out clean. Carefully remove bowl from water. Let stand for 5 minutes. Dump pudding on to wire rack to cool. Cut into 6-8 wedges.
Combine eggnog, cream, butter and sugar in a heavy saucepan. Cook over low heat for about five minutes. Butter must be melted and the sugar dissolved. Stir regularly. In a small cup combine water and cornstarch and stir until cornstarch is dissolved. Add to eggnog mixture. Bring to a boil and allow to boil for about 1 minute. Stir continuously. Remove from heat and add white chocolate and brandy, rum, or vanilla. Taste mixture and add a little more brandy, rum or vanilla if desired or none at all. It is up to you. Stir until blended. Serve warm.