Get ready to experience pure indulgence with this Dark Chocolate Southern Spoon Pudding. Imagine sinking your spoon into a warm, gooey center that’s a perfect balance of decadent dark chocolate and rich, fudgy goodness. With a crisp, chewy edge and a texture that’s part cake, part brownie, and all bliss, this pudding is the ultimate comfort dessert. Topped with sweet, velvety whipped cream and a drizzle of fresh raspberry syrup, it’s a dessert that will make you close your eyes and savor every bite. No eggs needed, just a few simple ingredients to create a masterpiece of flavor that will make your taste buds dance. Whether you’re celebrating Valentine’s Day or just treating yourself, this spoon pudding is all about bringing joy, warmth, and a touch of luxury to your dessert table. Get ready to dive into a bowl of pure happiness!
Key Ingredients for the Dark Chocolate Southern Spoon Pudding
- Melted Dark Chocolate: The heart of the dish, providing deep, rich chocolate flavor and a smooth, velvety texture that makes this pudding indulgent and decadent.
- Cocoa Powder: Enhances the chocolate flavor, adding richness and depth to the pudding, making it perfectly chocolatey.
- Whole Milk: Adds creaminess and moisture, ensuring the pudding stays smooth and luscious.
- Heavy Cream: Provides richness and velvety texture to both the pudding and the whipped cream topping, creating an indulgent experience.
- Sugar: Sweetens the pudding, balancing out the deep chocolate and allowing all the flavors to meld beautifully.
- Fresh Raspberries: Adds a fresh, tart burst of flavor that perfectly complements the rich chocolate, while also bringing a pop of color and vibrancy to the dessert.
How to Make Dark Chocolate Southern Spoon Pudding
To make this indulgent Dark Chocolate Southern Spoon Pudding, start by preheating your oven to 350°F and buttering an 8- or 9-inch glass baking dish. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, sugar, and salt. If you’re using espresso powder, add that in too—it enhances the chocolate flavor. Create a well in the center of the dry ingredients, then pour in the melted dark chocolate, whole milk, heavy cream, melted butter, and vanilla extract. Stir everything together until just combined, being careful not to overmix. Pour the batter into your prepared baking dish and bake for 25-30 minutes. The pudding should have a slightly wobbly center when done, just like a molten lava cake. Allow it to cool for 10 minutes before topping.
For the whipped cream, whip the heavy cream with sugar and a pinch of salt until soft peaks form. Meanwhile, make the raspberry syrup by simmering fresh raspberries with sugar and water for about 5 minutes. Mash the berries as they cook, then strain the mixture to remove the seeds and pulp. Let the syrup cool.
To serve, spoon the raspberry syrup over the cooled pudding and top with a dollop of whipped cream. The result is a rich, fudgy, and indulgent dessert that’s perfect for any special occasion—or simply to treat yourself. Enjoy every bite of this luxurious dessert!
The History of Southern Spoon Pudding
Yes, Southern Spoon Pudding is a beloved dessert in Southern cuisine, often associated with comfort food and family gatherings. Though it doesn’t have as much historical documentation as some other classic Southern dishes, it has a deep-rooted tradition in the region’s cooking. Here’s a bit of its historical background:
- Origins in the South: Spoon puddings are believed to have originated in the Southern United States, with roots in British and early American cooking traditions. Early versions of spoon puddings were often made with cornmeal or rice, sweetened with molasses or sugar, and flavored with spices like cinnamon and nutmeg. Over time, variations appeared, incorporating more modern ingredients like chocolate, vanilla, and fresh fruit.
- The Role of Cornmeal: Traditionally, spoon puddings were made with cornmeal, a staple ingredient in Southern kitchens. Cornmeal pudding was often served as a side dish, but as recipes evolved, it shifted toward a sweeter, dessert-like dish, especially as sugar and chocolate became more accessible.
- Spoon Pudding in the 19th Century: By the 19th century, spoon puddings were common in Southern households, particularly in the Appalachians and across the rural South. These puddings were typically baked in a casserole dish and served in a more rustic manner, often with whipped cream or a dollop of fruit preserves on top.
- Evolution to Modern Spoon Puddings: Over time, as Southern cuisine became more diverse, spoon pudding recipes adapted. Variations like the chocolate spoon pudding—like the one you’re preparing—became popular in the 20th century, often with added layers of indulgent ingredients like chocolate, vanilla, and heavy cream.
Today, Southern Spoon Pudding is celebrated for its rich, comforting texture, with a custard-like consistency that’s easy to serve in family-style gatherings. The indulgent nature of the dish makes it a favorite for special occasions like holidays and celebrations, though it’s often enjoyed as a simple, satisfying dessert any time of year.
In summary, while specific details about the history of Southern Spoon Pudding are somewhat vague, its place in Southern culinary traditions is clear—it’s a nostalgic, versatile dessert that has evolved over generations.
More Recipes from Rustic Joyful Food
If you loved this Dark Chocolate Southern Spoon Pudding recipe, you’ll love any of these equally delicious and easy sweets options!
- Chocolate & Bourbon Pecan Pie
- Chocolate Orange Flourless Cake
- Chocolate Bon Bon Lava & Salted Caramel Cakes
- Basic Not Basic Chocolate Cream Pie
- White Chocolate and Raspberry Trifle
- Salted Chocolate Peanut Butter Tart
Dark Chocolate Southern Spoon Pudding
Equipment
- Whisk
- Mixing bowl
- 8- or 9-inch glass baking dish
- Hand or stand mixer
- Small saucepan
- Fork
- Fine mesh strainer
- Spoon or ladle for serving
Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons instant espresso powder optional
- ¾ cup sugar
- ½ teaspoon kosher salt
- ½ cup melted dark chocolate chocolate chips work well
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 1 pint fresh raspberries
Soft Whipped Cream
- 2 cups heavy cream
- Pinch of salt
- ¼ cup sugar
Fresh Raspberry Syrup
- 1 pint fresh raspberries
- ¼ cup sugar
- ¼ cup water
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, cocoa powder, baking powder, espresso powder (if using), sugar, and salt. Create a well in the center of the dry ingredients.
- Add the melted dark chocolate, milk, heavy cream, melted butter, and vanilla extract into the well. Whisk until just combined.
- Liberally butter an 8- or 9-inch glass baking dish. Pour the batter into the dish and bake for 25-30 minutes. The center should still have a slight wobble when done. Allow the pudding to cool for 10 minutes before topping.
- For the whipped cream: In a mixing bowl, combine the heavy cream, salt, and sugar. Use a hand or stand mixer to whip the mixture until soft peaks form, about 2-3 minutes.
- For the raspberry syrup: In a small saucepan, combine the raspberries, sugar, and water. Bring to a simmer and cook for 5 minutes, mashing the berries with a fork as they cook.
- Strain the mixture through a fine mesh strainer, discarding the seeds and pulp. Allow the syrup to cool.
- To serve: Spoon the raspberry syrup and whipped cream over the cooled pudding.