This week’s Baked Sunday Mornings challenge is for Aunt Sabra King’s Pudding Bars. The rich creamy dark chocolate pudding laced with Whiskey is just so Southern! The pudding rests on a graham cracker crust and is topped with Whipped Cream. I added fresh Raspberries as I find them an irresistible match to chocolate.
This recipe is not at all difficult, it just takes time. I was intrigued with the method of straining the hot cooked custard onto the chocolate and how well it worked.
|This is what happens when you let your brother pipe the Whipped Cream!|
I halved the recipe to make four individual tarts and they turned out great. A wonderful, light dessert with layers of flavor & texture.
|Wink, Wink! Nudge, Nudge! Say No More!|
|Skidmore Fountain ~ Portland Oregon|