The Crumbly Pie Crust & Home-Made Chocolate Pudding Recipes Great for Baking with Your Children

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Teaching children to bake helps them become more confident and independent adults. This chocolate pudding pie is an easy recipe for older children to show off their culinary skills. Parental supervision is advised as it requires cooking over a hot stove-top. Younger children can help with measuring, stirring and decorating at the end. Be sure that all chefs wash their hands before cooking!

The Crumbly Pie Crust

Lightly grease the bottom of a 9-inch pie plate or dish. In a bowl, mix together 1 cup of oatmeal, 1/4 cup of sugar and 1/4 cup of ground almonds. Plain flour may be substituted for the almonds if necessary. Melt 1/2 cup of butter and stir into the oatmeal mixture until it resembles coarse crumbs. Press into the bottom of the pie pan so that it evenly covers the entire surface.

Place the pie crust into a medium oven (325F, 160C, gas 3) for about 15 minutes. Cool completely. When the crust is cool, spread 1/4 – 1/2 cup of seedless raspberry jam over the top. It helps to heat the jam in the microwave for about 20 seconds before spreading it over the crust. Strawberry jam or orange marmalade may also be used if preferred.

Home-Made Chocolate Pudding Recipe

It is much easier to buy a box of pudding mix, but making it from scratch is by far more satisfying and creatively fulfilling. Children should know that food doesn’t always have to come from a box, and they will appreciate it more having made it themselves.

Ingredients:

  • 2 tablespoons cornstarch or cornflour
  • 5 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 cup heavy cream or double cream
  • 1 1/4 cups milk
  • 2 large eggs
  • 1 1/4 cups plain chocolate chips
  • 1 teaspoon vanilla extract

Measure out all the ingredients before beginning to cook. In a heavy-bottomed, medium-sized saucepan, whisk together the cornstarch, sugar, cocoa and salt. Add the cream, milk and eggs. Whisk until the ingredients are combined well. Stir in the chocolate chips and vanilla.

Set the pan on the burner over medium heat. Whisk slowly and constantly, making sure to scrape the sides of the pan, for about 7-8 minutes, while the pudding starts to thicken. Be careful not to let it burn on the bottom. When the pudding begins to boil, remove from the heat and pour the pudding into a medium-sized bowl.

Making an Ice-Bath

Fill a large bowl with ice and cold water. Set the pudding bowl in the ice-bath and stir the pudding for about 5 minutes until it starts to cool. This will stop the pudding from forming a skin on top. Remove the bowl from the ice-bath, cover and refrigerate for at least 40 minutes.

To save time, the pudding can be made first, before the crust. While the pudding and crust are cooling, whip some cream to put on top if desired. As the dessert is already very sweet, unsweetened whipped cream is best.

Putting the Pudding in the Pie

At last, everything is properly chilled. Spoon the pudding on top of the raspberry-jam covered crust and spread it around evenly. Cover with whipped cream, or leave it plain and decorate with little cookies, chocolate pieces or fresh raspberries. This is the part where the children can use their imaginations and creativity.

Allow the children to proudly serve their home-made dessert in pretty dishes, and make sure they clean up afterwards. Of course, adults can make this recipe without the children if desired. It will still be a hit!

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