Best Easy And Quick Black Forest Pudding Recipes

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BLACK FOREST RICE PUDDING



Black Forest Rice Pudding image

This creamy rice pudding is made with cooked brown rice and accented with chocolate and cherry flavors. I like it warm but you can serve it however you prefer. If you do serve it cold you might want to decrease the honey slightly (to taste) or replace some of the honey with sugar, since honey's flavor is much bolder when cool.

Provided by Kree6528

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup buttermilk (or soy equivalent 1 cup soy milk plus 1 tablespoon lemon juice)
1/4 cup unsweetened cocoa powder
1/3 cup honey
2 cups cooked long grain brown rice (not instant or converted)
1/2 teaspoon vanilla
1/2 cup canned tart pitted pie cherries, drained,rinsed,and chopped (NOT cherry pie filling--measure after chopping)
additional cherries, for garnish (optional)

Steps:

  • If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
  • Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
  • Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
  • Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
  • You may need to leave the lid slightly ajar at first to prevent it from boiling over.
  • Stir in vanilla and chopped cherries.
  • Heat through and serve warm or chill and serve cold.
  • Garnish with leftover cherries, if desired.

Nutrition Facts : Calories 477.3, Fat 4, SaturatedFat 1.3, Cholesterol 2.5, Sodium 75.2, Carbohydrate 103.3, Fiber 5.4, Sugar 29.4, Protein 10.8

HERSHEY'S BLACK FOREST PUDDING CAKE



Hershey's Black Forest Pudding Cake image

Make and share this Hershey's Black Forest Pudding Cake recipe from Food.com.

Provided by Rachchow

Categories     Dessert

Time 48m

Yield 9 serving(s)

Number Of Ingredients 14

3/4 cup sugar
1 cup flour
3 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup margarine, melted
1 1/2 teaspoons vanilla
1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup cocoa
1 1/4 cups hot water
1/4 cup kirsch (cherry brandy, or 2 Tbsp. water plus 1/2 tsp. almond extract)
1 (19 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350°F.
  • In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
  • In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
  • Combine hot water and kirsch; pour over batter. Do not stir.
  • Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.

Nutrition Facts : Calories 359.8, Fat 7.8, SaturatedFat 1.5, Cholesterol 1.9, Sodium 247.2, Carbohydrate 70.4, Fiber 1.5, Sugar 39.6, Protein 3

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