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Friday, April 7, 2017

Chocolate Ranch Pudding

1/4 c Margarine
2 oz Semisweet chocolate
1 c Packed brown sugar
3/4 c Corn syrup
1/4 c Bourbon
3 Eggs, slightly beaten
1 1/2 c Chopped pecans, toasted
1 c Chilled whipping cream
1 ts Bourbon (optional)

Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart
saucepan over low heat, stirring constantly, until chocolate is melted
and mixture is smooth. Remove from heat; stir in brown sugar, corn
syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of
greased 2 quart casserole. Pour chocolate mixture over pecans. Bake
uncovered 10 minutes. Reduce oven to 350 F. Bake until pudding is
set, 20 to 25 minutes longer. Beat whipping cream in chilled small
bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with
whipped cream.

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