Baked Chocolate Pudding With Sour Cream Recipe

Name: Baked Chocolate Pudding With Sour Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. Whipping cream; 4 Tbsp. Buttermilk; 1 c. All-purpose flour, sifted; 3/4 c. Granulated sugar; 2 Tbsp. Unsweetened cocoa pwdr; 2 tsp Baking pwdr; 1/4 tsp Salt; 1/2 c. Nuts, minced (preferably macadamia nuts or possibly walnuts); 2 Tbsp. Butter, melted; 1/2 c. Lowfat milk; 1 tsp Vanilla; 1/2 c. Brown sugar, firmly packed; 1/2 c. Granulated sugar; 2 Tbsp. Unsweetened cocoa pwdr; 1 c. Cool water

Servings: persons

3 1/2 c. Whipping cream
4 Tbsp. Buttermilk
1 c. All-purpose flour, sifted
3/4 c. Granulated sugar
2 Tbsp. Unsweetened cocoa pwdr
2 tsp Baking pwdr
1/4 tsp Salt
1/2 c. Nuts, minced (preferably macadamia nuts or possibly walnuts)
2 Tbsp. Butter, melted
1/2 c. Lowfat milk
1 tsp Vanilla
1/2 c. Brown sugar, firmly packed
1/2 c. Granulated sugar
2 Tbsp. Unsweetened cocoa pwdr
1 c. Cool water

1
FOR TOPPING: Combine 2 c. cream and 2 Tbsp.
2
buttermilk in 1-qt jar with tight-fitting lid and shake vigorously.
3
Add in remaining cream and buttermilk and stir to blend.
4
Let stand at room temperature, uncovered, 3 to 4 hrs.
5
Cover and shake again.
6
Chill mix for 12 hrs.
7
FOR PUDDING: Generously grease 8x3-inch round baking dish.
8
Combine flour, 3/4 c. granulated sugar, cocoa pwdr, baking pwdr and salt in large bowl and mix well.
9
Stir in minced nuts and melted butter.
10
Add in lowfat milk and vanilla and stir till well blended (batter will be thick).
11
Pour into prepared baking dish.
12
Preheat oven to 325 degrees.
13
Combine remaining sugars and cocoa in medium bowl and blend well.
14
Sprinkle over batter.
15
Pour 1 c. cool water over top.
16
Bake till pudding is set, about 1 hour.
17
(Can be baked early in day and reheated in 325 degree oven for 30-45 min.)
18
Shake lowfat sour cream well.
19
Pour quantity desired into mixing bowl and beat as for whipping cream.
20
Invert warm pudding onto platter.
21
Serve immediately with lowfat sour cream topping.
22
(May be served cool.)

1554

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 c. Whipping cream, 4 Tbsp. Buttermilk, 1 c. All-purpose flour, sifted, 3/4 c. Granulated sugar, and more.

Yes, Baked Chocolate Pudding With Sour Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!