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.
Ingredients :
5 slices of white bread
2-1/2 c. of full cream milk
1-3/4 c. of light brown sugar
1/4 c. of butter or margarine
1/2 tsp. of powdered cinnamon
2 tbsp. of powdered (instant) coffee
2 tbsp. of cocoa powder
1/8 c. of raisins
2 eggs
Cooking procedure :
Soak the raisins in cold water for 15 minutes or until rehydrated and plump. Drain well.
Tear the bread into fine pieces, or process through a blender or food processor.
Lightly beat the eggs. Add milk, 3/4 c. of sugar, coffee, cocoa and cinnamon into beaten eggs and blend well.
Stir in the drained raisins with the bread crumbs. Pour the egg-milk mixture into the bread-raisin mixture, stirring well to blend.
Meanwhile, in a small saucepan, melt the butter or margarine with 1 c. of sugar and 2 tbsp. of water. Cook over medium-high heat until the sugar is dissolved, mixture is syrupy and golden brown in color. Pour the syrup into a heat-proof bowl (ceramic is ideal). As the syrup cools, tilt the bowl in all directions to coat all sides. Keep doing this until the syrup starts to harden.
When the syrup had cooled, pour egg-milk-bread-raisin mixture into the bowl. Place the bowl on a steamer rack over briskly boiling water. Cover the steamer tightly and steam pudding over medium heat for 20 minutes.
To test pudding for doneness, insert a sharp knife at the center. If it comes out clean, the pudding is done. Cool pudding for 15 minutes. Invert onto a plate and cut into serving pieces. Serve warm.
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?
hi connie! i have just done this and it tasted really good! unfortunately the center of my pudding was very soft actually its a bit watery. so when i cut it the middle colapsed =( i was just wondering what happened since i followed the instructions good. hope u could help me out. thanks!
more power!
leng, steam the pudding longer. The temperature of your “briskly boiling water” might have been lower than mine.
thanks connie! will do that the next time
have a great day!
Oh, and Leng, just to be sure… If you’re not using a bamboo steamer, you might want to cover your pan with a cloth to make sure that the condensation does not fall back into your pudding.
Hi Ms Connie,
your pudding looks so yummy. I am now addicted in cooking since I bump into your website. Thanks a lot.
Just a question po what kind of bread did you use for this recipe? Is it a loaf bread po ba thats been sliced? and what size of bowl po ang ginamit nyo? Thanks and more power
Loaf bread, yes. Size of bowl, naku, I don’t remember anymore. This recipes was posted a long time ago. Just choose a size so that the uncooked pudding mixture is no more than 2 inches high.
hi ms. connie!
can i substitute a fresh milk instead of full cream milk? tnx!
Sure.
Hello Ms Connie,
Can I bake them instead of steaming? Just like the procedure that you did for mocha pudding? Thanks.. I really really love your site!
You’ll have to use a water bath if you bake them. Otherwise, there’s the risk they’ll turn up dry.
thanks, connie for posting this pudding recipe. i’ve been looking for one that uses steaming as the cooking method. now, you gave me a great idea as a christmas foodie giveaway. malamang for an extra and special touch, i’ll drizzle white chocolate or ilk chocolate on top….thanks for a great idea!
hello mis connie.. just bump in your website several weeks ago.. find interesting this mocha choco pudding… want to try this christmas…
can i use evaporated milk for this recipe?
Dilute it with water.
hi ms. connie! i love your site so much i can’t wait try evrything here. hehehe!
by the way, in using evaporated milk, how much water should be diluted with it?
tnx!
Half-half.
Hi Ms. Connie, did you use a blender or just mixed everything by hand?
Can I just use the steamer which comes with the rice cooker? That’s what I have at home and my baby’s sterilizer?
This recipe was posted in 2003, we didn’t have a blender at the time, so I did it by hand.
Yes, the rice cooker will do.