A pudding isn’t necessarily what Americans picture when someone says “pudding.” A traditional “figgy pudding” of Christmas carol fame is more like a fruit cake, and I have a recipe for an upside down pudding that really is a self-saucing cake. However, this pudding sounds like it might actually be a molded pudding, with consistence to cornstarch pudding. You could use one of the fancy gelatin moulds that were popular in the mid century, made by Ekko I believe.

Chocolate Cream Pudding

2 c scalded milk

1/3 c cold milk

4 Tbsp cornstarch

1 1/2 sq chocolate (unsweetened chocolate)

1/2 c sugar

3 Tbsp hot water

1/4 tsp salt

1/2 tsp vanilla

Mix cornstarch, sugar & salt. Dilute with cold milk, add to scalded milk & cook over hot water 20 minutes stirring constantly until thickened. Melt chocolate over hot water, add the 3 Tbsp hot water & stir until smooth. Combine mixtures & add vanilla. Mould, chill, and serve with cream & sugar.