The history of pudding is complicated and mostly claimed by the British.
Where I eat plum pudding every Christmas, it has nothing on a chocolate parfait!
Chocolate pudding is first listed in Charles Carter’s 1730 cookbook “The Complete Practical Cook, 1730
I included the recipe and plan to make it one day. The wording is semi amusing to me.
“Chocolate Puddings. To a Pint of Cream take eight Eggs, the Whites of four, beat them well together, and mingle with your Cream; put in some Nutmeg, Cinnamon, and Ginger, a quarter of a Pound of Naples Bisket, and a quarter of a Pound of Chocolate grated very fine, put in a little Orange-Flower Water, and a little Citron minc’d; mingle it mighty well together, and if you bake it, put a Sheet of Puff-paste in your Dish, and raise a little Border in the Rim, put in your Pudding and cross-bar it, and ice it with thick Butter and Sugar, and bake it in a gentle Oven, and when bak’d serve it away, or you may boil it if you please.” ale Ecco Print Edition:Detroit] (p. 106)
Fortunately for pudding lovers Peter Cooper obtained a patent for powdered gelatin in 1845. This simplifyed the process and brought creamy pudding back to regular folks’ dessert. It would seem pure gelatin was a bitch to make prior to that.
In 1897 Pearle Bixby Wait trademarked the instant gelatin dessert called Jello. I’m pretty sure you’ve heard of it. Chocolate gelatin was released but discontinued in 1927. I’m not surprised, it really does sound odd.
The actual Pudding Parfait dates back to the early 1800s, however it was mostly only served in a frozen state with fruit or jams. As better refrigeration techniques were created the soft pudding would be more obtainable.
In regards to whipped cream, a 1545 English recipe, “A Dyschefull of Snow”, includes whipped egg whites as well, and is flavored with rosewater and sugar. In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam on the surface would from time to time be skimmed off and drained, a process taking an hour or more.
I feel the need to hug my mixer.
I even looked up raspberries, since i knew I’d be putting some in my parfait. 4th century Roman writing talks about raspberries. Apparently their seeds were found in Roman forts in Britain. Good ole King Edward I was the first to call for cultivation of berries and by the 18th century British gardens were flourishing with the inspiration of many and tasty pies and cobblers was born.
Isn’t it interesting to discover where things we take for granted come from?
May 1st is Chocolate Parfait day and to celebrate here’s my tasty rendition.
Dark Chocolate Pudding
750 grams Sealtest 2% Milk
0.364 grams Kosher Salt
113.396 grams Natural Granulated White Sugar
4.2 grams Vanilla Extract
32 grams Cornstarch
14.2 grams Butter
85.047 grams Special Dark Chocolate
mix together in medium sauce pan over medium low heat sugar, cornstarch and salt.
– Slowly stream in the milk. Stirring continually until thoroughly mixed.
Continue to stir regularly until mixture is creamy and clings to back of spoon.
Look at all this chocolate! How can it not taste great?
– Stir in all the chocolate.
– Mix until completely melted.
– I poured into a bowl to cool. Throughly sealing with plastic wrap to stop the settling of a skin.-
Eat warm or let cool.
Make sure pudding is thoroughly cooled if you are making a parfait.
238 grams Cream, Fluid, Heavy Whipping
24 grams Natural Granulated White Sugar
4.2 grams Vanilla Extract
Make sure you’ve chilled your mixing bowl and beaters a couple hours in the freezer before whipping the cream. It always turns out when I do that.
Pour heavy cream into chilled bowl and add sugar and vanilla
Beat until still peaks can be formed. Approx 3-5 minutes.
After the pudding cooled I was able to layer the pudding and whipped cream and raspberries in a fancy glass.
It was very tasty.
No wonder seeing these numbers 😉
Calorie Count gave me a total 427 for the parfait. Unfortunately all the other numbers were crazy for some reason. As an example it lists total fat as 2401 grams. LOL I mean this dark chocolate parfait is decadent, but that’s just crazy.
Here’s what I can tell you according to Calorie Count about this Dark Chocolate Parfait
- Very high in calcium
- Very high in dietary fiber
- Very high in iron
- High in magnesium
- High in pantothenic acid
- Very high in phosphorus
- High in potassium
- Very high in riboflavin
- High in selenium
- Very high in vitamin A
- High in vitamin B12
I try to focus on the positive. Not something you’d want to eat too often unless you love the gym.
According to Calorie Count
for Dark Chocolate Pudding
- Calories 242
- Calories from Fat 79
- Total Fat 8.8g
- Saturated Fat 5.5g
- Cholesterol 17mg
- Sodium 99mg
- Potassium 2mg
- Carbohydrates 38.5g
- Dietary Fiber 0.8g3
- Sugars 31.6g
- Protein 5.3g
- Vitamin A 9%
- Vitamin C 0%
- Calcium 15%
- Iron 4%
for Whipped Cream
- Calories 185
- Calories from Fat 158
- Saturated Fat 11.0g
- Cholesterol 65mg
- Sodium 18mg
- Potassium 37mg
- Carbohydrates 6.2g
- Dietary Fiber 0.0g
- Sugars 5.0g
- Protein 1.0g
- Vitamin A 14%
- Vitamin C 1%
- Calcium 3%
- Iron 0%