Happy weekend everyone. I hope you’ve all set aside plenty of time for spending with bedhead, in your pajamas and fuzzy slippers, watching movies while snuggling because that’s what weekends are for.
If you’ve check that off your list along with your allotted procrastination time on Pinterest then I’ve got something that you’ve gotta try. Actually, if you could squeeze it in before the snuggling you’ll thank me for the perfect treat to enjoy during said snuggling time.
I know I’m cutting it a bit late for Easter with this one, but better late than never right? There’s still time and these are perfect for this weekend.
So, I remember mentioning when I made these milkshakes that malted milk is not something you can find down here and that I brought a little with me from the States. Well, Easter seemed like the right occasion to indulge in this rationed ingredient for a small taste of nostalgia.
The only thing that I can think of that would have possibly made these better is the addition of some Whoppers or Robin Eggs. I didn’t have either when I made these and I assumed they were on the long list of things that can’t be bought here, but apparently my mom has seen Robin Eggs and possibly Whoppers.
I guess I should have asked her to look a few weeks ago but you guys know how these things slip my mind. Maybe I can make a leftover Easter candy recipe like everyone does for Halloween. Since you’ve probably got these round I recommend throwing some of those in instead, or in addition to, the second half of chocolate chunks.
So these are really simple to make and I know that the total time seems a bit long but I promise you won’t be minding the stove for 5 hours. Most of the time is just waiting for things to chill out in the fridge before you get to put it together and indulge.
Hey, if you’re in a hurry or you just can’t stand to wait for these delights then you can eat them warm. In fact, that might be even better. Warm pudding, gooey brownies, and plenty of chocolate (and Whoppers or Robin Eggs if you’ve got them). Yeah, you really can’t mess these up either way.
If you’re in the same boat as I’ll be in when I run out and you don’t have malted milk powder, than you can feel free to skip it in the recipe. The trifles can still be delicious without it.
I hope you all have a great weekend and a blessed Easter!
- 2 1/2 cups milk
- 4 egg yolks
- 3/4 cups sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup malted milk powder
- 1 teapoon vanilla extract
- 2 tablespoons butter
- 2 tablespoons cocoa powder
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup oil
- 2 eggs
- 2 cups sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1 cup chopped semi-sweet dark chocolate or chocolate chips, divided
- Pudding: Whisk sugar, salt, egg yolks, and milk in a large mixing bowl. Slowly whisk in corstarch and malt until very smooth. Pour mixture into a saucepan and bring to a boil over medium heat until a bubble pops and splutters. Remove from heat and stir in butter and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl. Divide into 2 separate bowls and whisk chcolate into one bowl. Cover with plastic wrap directly on top to prevent it from forming a film. Allow it to cool until no longer hot to touch then place in fridge to chill for at least 4 hours.
- Pre-heat oven to 350 degrees F (180 C) and grease a 8x8 inch baking pan with oil.
- Cream butter and oil with sugar in medium mixing bowl. Add remaining ingredients and stir until smooth, then add 1/2 cup chocolate chunks. Pour batter into pan and bake for about 18-22 minutes until set or a toothpick comes out clean.
- Cool completely before cutting.
- Cut brownies into mini squares and lightly crumble into cups, jars, or a large trifle dish if you prefer. Layer vanilla pudding, then chocolate pudding, then a sprinkle of chocolate chips. Repeat layers until cups are full.
- Serve immediately or refrigerate for up to 24 hours.