Recipe chocolate Pudding with rum

I love this recipe because it is really very easy to prepare and takes very little time to do it. Can serve hot, room temperature or cold as seems best to them, and they feel like it. I hope you enjoy as much as we have this chocolate Pudding, and rum</strong>.


  • 1 cup of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 1/2 cup cocoa powder, divided. I remind you that the cocoa from Williams Sonoma is the best and that it is important to give a better flavor to the pudding
  • 1/2 cup milk (can be full, light, soy or almond)
  • 1/4 cup canola oil
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup of pure maple syrup
  • 1/4 cup of rum


Boil a little water in a tea kettle, and precalienten the oven to 170 ° C. Meanwhile oil with butter in a mould, round shape.
Tamizen together the flour, baking powder, baking soda, salt, 3/4 cup sugar, and 1/4 cup cocoa in a mixer bowl. Add the milk, oil and extracts, and mix into a thick crust.

Pour the dough into the mold on the cake. Espolvoreen the top with the cocoa and the sugar remaining.

Pour the boiling water in a measuring cup glass, add the maple syrup and rum to the water, and pour this mixture over the cake.

Place the pudding on a tray of cookies in case of overflow and bake for 30 to 35 minutes. Leave to cool a little; while the pudding is still hot, place it in a bowl large (this should have a high rim to prevent spillage).
Accompany with vanilla ice cream.

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