Best 3 Chokeberry Pudding Recipes

In the realm of delectable desserts, chokeberry pudding stands out as a unique and flavorful treat. Made with the dark purple berries of the chokecherry tree, this pudding boasts a rich, slightly tart flavor that is perfectly balanced by a touch of sweetness. Its velvety smooth texture and vibrant color make it a feast for both the eyes and the taste buds. This article presents a collection of three distinct chokeberry pudding recipes, each offering a unique take on this classic dish. From a traditional stovetop method to a quick and easy microwave version, and even a no-bake option, these recipes cater to a range of preferences and skill levels. Whether you're a seasoned baker or a novice in the kitchen, you're sure to find a recipe that suits your needs and allows you to indulge in the delightful goodness of chokeberry pudding.

Check out the recipes below so you can choose the best recipe for yourself!

CHOKEBERRY PUDDING

Chokeberry Pudding image

Make and share this Chokeberry Pudding recipe from Food.com.

Provided by Chef Otaktay

Categories Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

5 cups flour
5 cups water
3 cups sugar
10 cups chokecherries

Steps:

Lightly wash chokecherries
Put lightly washed chokecherries in a pot & boil them
Now mash them
Add sugar to taste
Add as much flour to make a slightly runny pudding.

Nutrition Facts : Calories 1149.2, Fat 1.5, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 269.2, Fiber 4.2, Sugar 150.3, Protein 16.1

INDIAN PUDDING

Indian Pudding image

Provided by Food Network

Categories dessert

Time 4h

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups milk
1/2 cup yellow cornmeal
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup molasses
1 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoons ground cloves
3 cups half and half
One 3inch piece fresh ginger, peeled and grated

Steps:

Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

BLACK FOREST CHOKECHERRY PIE

Black Forest Chokecherry Pie image

The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation

Provided by Molly53

Categories Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 chocolate 9 inch pie shell, baked and cooled (add 1/4 cocoa and two tablespoons extra water to your favorite pie crust recipe or use Recipezaar #1)
2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
8 ounces cream cheese
3/4 cup powdered sugar
4 ounces whipped topping, such as cool whip
6 ounces whipped topping, such as cool whip
2 ounces whipped topping, such as cool whip

Steps:

Divide juice into 1/2 cup and 1-1/2 cup portions.
Mix cornstarch and 1/2 cup juice.
Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
Add cornstarch-juice mixture; cook to thicken.
Add salt and almond extract.
Set aside to cool.
To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
Spread onto pudding sauce carefully, using a spoon for best results.
Mound the rest of the whipped topping around the edges or all in center.
Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
Serve chilled.

Tips:

Choose ripe chokeberries: Use plump, dark purple chokeberries for the best flavor and texture.
Wash and sort the chokeberries: Before using, rinse the chokeberries thoroughly to remove any dirt or debris. Sort through the berries to remove any stems or damaged berries.
Use a food processor or blender: To make the pudding smooth and creamy, use a food processor or blender to puree the chokeberries until they are completely smooth.
Sweeten to taste: The amount of sugar you add to the pudding will depend on your personal preference. Start with a small amount and add more to taste.
Chill the pudding before serving: For the best flavor and texture, chill the pudding in the refrigerator for at least 2 hours before serving.

Conclusion:

Chokeberry pudding is a delicious and nutritious dessert that is easy to make. With its rich flavor and creamy texture, this pudding is sure to be a hit with family and friends. Whether you are looking for a healthy snack or a special dessert, chokeberry pudding is the perfect choice. So next time you have a craving for something sweet, try this delicious and nutritious pudding. You won't be disappointed!