Choco-mocha-cinnamon pudding
Plump raisins were stirred into this creamy pudding flavored with cocoa, coffee and cinnamon and topped with buttery syrup.
We’ve been having stormy weather for the past three days. Some areas have been badly hit and residents have been evacuated. Our city was not in the direct path of the storm so it was mostly just gusty winds, rain and fog. BUT, electric power had been going on and off. Last night, or early Tuesday morning actually, it went out at 1.30 a.m. and was restored just before lunch. It went out again while we were having lunch.
So, there was nothing much to do. No playing outside. No computer. No TV. I took one of my kids’ Harry Potter books from the shelf and was deeply engrossed in the fourth chapter when the visual image of warm steamed pudding hit me. I debated for a few minutes whether to put down the book or not (I was just getting into the exciting part). The image of the pudding won.
I collected what I needed. Then, another image went through my mind. Upside-down cake. Now I wanted upside-down cake. I checked the supplies. No cake flour. Not even all-purpose flour. Tough, I thought, I had to settle with the pudding. Then, I thought… why not combine the two recipes…??? Hhhmmm… an exciting thought… So, I did. Pudding with the topping for upside-down cake. To make it more exciting, I used a mixture of coffee, cocoa and cinnamon to flavor the pudding… just like cappuccino!
The choco-mocha-raisin pudding was supposed to be the dessert for the evening. Well, what was left of it became the evening’s dessert. More than half was consumed as the afternoon snack.
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8 Responses to “Choco-mocha-cinnamon pudding”
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YEHEY! sa wakas, nagawa ko din itong pudding recipe…i followed every single procedure but when i inverted it, hindi pala masyado natunaw yung sugar so may mga buo-buo ng konti. but nevertheles, hindi na inabot ng gabi, naubos na namin ni hubby. at masarap sya ha… ang gling-gling talagi ni Connie magturo… gawa ulit ako mamaya.
naku, ako rin nga. tagal ko na hindi nakakagawa ng pudding.
con, i’ve made pudding several times na, pero hindi ko ma-perfect yungtopping nya. does it matter if hindi ceramic yung ginamit ko? i’ve used a round llanera. the pudding taste better and better (sabi ni hubby) pero yung toppings hindi ko talaga makuha (not even close sa picture). btw, instead of cocoa, i’ve use swiss miss
brenda, try chilling it in the fridge before inverting. if the pudding is still warm and you invert it, the topping will be too runny. it’s like leche flan, actually. you want the syrup to harden a bit before inverting the whole thing on a plate.
thanks a lot connie! i promise I will try and try and try and try hangang ma-perfect ko yung toppings. I will also buy a ceramic bowl. Hindi ko sya titigilan….
btw, am still convincing myself to make the special puto… am planning of making mini leche flan (i’ve bought molds with corrugated sides sa market). i have no doubt in making leche flan but am kinda scared in making the special puto. will let u know of the outcome.
Can I request?If you could mail me the recipe of choco-cinnamon pudding? Thank u?
Im interested to make the choco-mocha-cinnamon pudding but I have no idea about the ingredients and mixture. Can you pls. mail me the recipe?
Why not just click the link to page 2, Jossie?