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.
I’m assuming unsweetened cocoa powder wouldn’t work?
Cocoa powder does not have cocoa butter in it. So you can substitute it but you also need to include fat of some kind. Most common will be butter or oil. I have not tried this myself, but other sources suggest 1:1 cocoa powder & fat to simulate melted chocolate.