Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup boiling water
- Whipped cream or vanilla ice cream (optional)
Special Equipment Needed:
- 8-inch square baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the milk, melted butter, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in the chocolate chips.
5. Pour the batter into an 8-inch square baking dish.
6. Sprinkle the top of the batter with the chocolate chips.
7. Carefully pour the boiling water over the batter.
8. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Serve warm with whipped cream or vanilla ice cream (optional).
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
6 servings
Nutritional information:
Calories: 292
Fat: 11g
Saturated Fat: 7g
Cholesterol: 26mg
Sodium: 305mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 29g
Protein: 3g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can substitute the milk with almond milk or soy milk for a dairy-free version.
- You can use coconut oil instead of unsalted butter.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter.
- You can add a teaspoon of cinnamon to the dry ingredients for a cinnamon flavor.
- You can use white chocolate chips instead of semisweet chocolate chips.
Tips and Tricks:
- Make sure to pour the boiling water over the batter carefully to avoid splashing.
- Serve the pudding warm for the best taste and texture.
- You can store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pudding, place it in the microwave for 30 seconds or until warm.
Presentation Ideas:
Serve the pudding in individual bowls or ramekins and top with whipped cream or vanilla ice cream.
Garnishes:
Garnish the pudding with fresh berries, such as strawberries or raspberries.
Pairings:
Pair the pudding with a cup of hot cocoa or coffee.
Suggested Side Dishes:
Serve the pudding with a side of fresh fruit, such as sliced apples or bananas.
Troubleshooting Advice:
- If the pudding is too dry, try adding a little more milk to the batter.
- If the pudding is too wet, try reducing the amount of boiling water you pour over the batter.
Food Safety Advice:
- Make sure to use boiling water to avoid any bacteria growth.
- Store the leftover pudding in the refrigerator to prevent spoilage.
Food History:
Cottage pudding is a classic American dessert that dates back to the 19th century. It was a popular dessert during the Great Depression because it was easy to make and used simple ingredients.
Flavor Profiles:
This chocolate chip cottage pudding is sweet and chocolatey with a slightly gooey texture.
Serving Suggestions:
Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Chocolatey, Nutty