Springtime Dirt Pudding
Back to Recipes & MoreIngredients
- 2½ cups or about 20pcs (226 g) roughly chopped chocolate sandwich cookies, divided (see Chef’s Tips)
- 1 tbsp (6 g) cocoa powder
- 1 cup + 2 tbsp (191 g) dark or semi-sweet chocolate, finely chopped
- ½ cup (109 g) Redpath Dark Brown Sugar, packed
- ¼ cup (34 g) cornstarch
- 2 tbsp (12 g) cocoa powder
- ¼ tsp (2 g) salt
- 3 cups (750 ml) milk
- 1 tbsp (15 ml) pure vanilla extract
- Pesticide-free/food-grade edible flowers (eg. roses, pansies, marigolds, peonies, sunflowers, hibiscus) (see Chef’s Tips)
- Herbs (e.g. mint, thyme, rosemary, basil, sage) (see Chef’s Tips)
Equipment
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Medium bowl
Large heatproof bowl with lid
Fine-mesh sieve
Medium heavy-bottomed saucepan
Whisk
Heatproof spatula
Spoon
Large plate
Plastic wrap OR parchment paper
8.5 x 4.5 loaf pan (clear) OR 1 ½ quart / 6 cup dish or bowl or individual glasses
Instructions
Step 1
Transfer half (1 ¼ cups / 113 grams) of the chocolate cookie crumbs to a medium bowl. Sprinkle the cocoa powder over the top of the crumbs and gently toss until varying degrees of dusty soil and dark soil are achieved. Set aside.
Step 1
Place chopped chocolate into a large, heatproof bowl. Set a fine-mesh sieve over the bowl.
Step 2
In a medium, heavy-bottomed saucepan, whisk together the Redpath® Dark Brown Sugar, cornstarch, cocoa powder, and salt. Whisk until evenly combined and no lumps remain. Add 1 cup (250 ml) milk, whisking until smooth, and lump-free. Slowly whisk in the remaining milk.
Step 3
Place saucepan over medium to medium-high heat, whisking constantly but gently to prevent lumps from forming until just a few bubbles break the surface. Reduce heat to medium-low. Use a heatproof rubber spatula to scrape down the bottom and sides of the pan, if necessary. Continue whisking and cooking for 3 minutes or until mixture is thick enough to coat the back of a spoon (see Chef’s Tips). Immediately, remove from heat and pour the hot mixture through the sieve and into the bowl of chopped chocolate, using the heatproof spatula to gently press the pudding through. Discard any lumps.
Step 4
Cover bowl with a lid or large plate. Let sit for 2 minutes.
Step 5
Uncover and gently whisk until the chocolate melts and pudding is smooth (see Chef’s Tips). Whisk in the pure vanilla extract.
Step 6
To prevent a skin from forming on the top of the pudding, place a piece of plastic wrap or parchment paper directly onto the surface of the pudding. Store in the refrigerator and chill for at least 30 minutes or until the pudding is at least room temperature.
Step 7
Carefully remove the plastic wrap or parchment paper from the pudding. Scrape any pudding from the wrap/paper back into the bowl. Sprinkle the remaining chocolate cookie crumbs into the pudding. Fold the crumbs into the chilled pudding.
Step 8
Transfer the pudding to a 1 ½ quart / 6 cup clear dish so that the layers are visible (see Chef’s Tips).
Step 9
Place a piece of plastic wrap or parchment paper onto the surface of the pudding to prevent a skin from forming and place back into the fridge to chill and thicken; at least 4 hours or overnight.
Step 10
Just before serving, sprinkle the cocoa-dusted cookie crumbs over the entire surface of the chocolate pudding. Insert or press the edible flowers or herbs into the pudding to mimic a mini garden.
