I've made a lot of pudding in my life, going back a long, long way. I've made many different types of pudding, from that instant powdered stuff that comes in a box, to the "from scratch" versions that are cooked over the stove, to baked puddings and custards in water baths in the oven. In recent years I've started making vegan puddings using everything from silken tofu, to soymilk, to corn butter as the base. My favorite flavors are chocolate and butterscotch and I've been able to master beloved versions of both in my plant based diet. And, if there is one consistent thing about all these puddings, it's that they more or less wind up with similar outcomes, that is, the end product is sweet, soft and creamy. I've never made a pudding, for instance, that ended up being cake…until now! The "Baked Chocolate Pudding" (page 473), whether by accident or design, is really a recipe for chocolate cake. I'm still scratching my head trying to figure out if this was the intended goal, or if there was a misprint in the ingredients list in the recipe. The ratio of liquid (1 ½ cups soymilk) to flour (1 cup) seemed odd to me, and as soon as I had all the ingredients mixed together, including baking powder, it was clear that this would result in a cake, not a pudding. But what the heck - chocolate cake is good too! I scraped the batter into individual serving dishes, baked as directed, and enjoyed these petite cakes very much! For the small amount of oil called for in this recipe (only 1 Tablespoon), I decided to use a tablespoon of peanut butter instead. That amount is not enough to interfere with the chocolate flavor, although I happen to really enjoy the combination of peanut butter and chocolate, and I will think about this idea for future baking projects.
Keeping it "McDougall Friendly" checklist:
- Use a tablespoon of nut butter instead of oil.
- Use whole wheat pastry flour instead of all purpose (white) flour.