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Ingredients

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Directions

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  • Stir together sugar and cornstarch or flour in a heavy medium saucepan. Add milk and chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

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  • Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat, and cook and stir for 2 minutes more. Remove from heat. Stir in the 2 tablespoons coffee liqueur, if desired, butter or margarine, and vanilla until butter melts. Pour pudding into a bowl. Cover surface with plastic wrap. Chill in the refrigerator, without stirring, for 1 to 24 hours.

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Instructions Checklist
  • About 30 minutes before serving, soak the snipped figs in 2 tablespoons coffee liqueur or warm coffee, stirring occasionally. Drain figs and discard liqueur or coffee. Gently fold figs and pecans or walnuts into the pudding. Makes 6 servings.

Nutrition Facts

420 calories; 21 g total fat; 3 g saturated fat; 150 mg cholesterol; 85 mg sodium. 55 g carbohydrates; 8 g protein; 1506 IU vitamin a; 162 mg calcium; 3 mg iron;

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