Sweet Chocolate Pudding

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Crunchy coconut-nut topping on baked pudding tastes wonderful


  • 1 (4 oz.) bar sweet cooking chocolate
  • 1 tblsp. butter or regular margarine
  • 1 (14½ oz.) can evaporated milk
  • 1 c. sugar
  • 2 tblsp. cornstarch
  • ½ tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ( oz.) can flaked coconut
  • ½ c. chopped nuts


  • Melt chocolate with butter in a saucepan over low heat. Stir until blended. Remove from heat and gradually stir in evaporated milk.
  • Mix together sugar, cornstarch, salt. Beat in eggs and vanilla. Gradually stir in chocolate mixture. Pour into greased 8" square baking pan.
  • Combine coconut and nuts. Sprinkle over top of pudding.
  • Bake in moderate oven (375°) 40 minutes or until top puffs and cracks slightly.
  • Cool before serving. Serve plain or with whipped topping or a scoop of ice milk.