Susan Sarich of Susie Cakes craves chocolate pudding when she's not baking up her own famous desserts!
Susan Sarich's Favorite Pudding
Why it's on our list
We've been long time patrons of Susie Cakes ever since it opened in Los Angeles in 2006! Founder and CEO, Susan Sarich has been on our list of dream guests since we started Hey Sis because of her amazing desserts but also because she is a badass female entrepreneur on a mission to create more career opportunities for women.
When we asked her on Episode 33 what her favorite sweet treat is we expected it to be something from her bakery so we were shocked to hear her say "good pudding!" She says for her its a labor of love and that it's also very nostalgic.
What makes Susie Cakes so special are those “old fashioned Americana desserts'' that are all made with love and take you back to some of life's sweetest moments.
We can't thank Susan enough for joining us on the podcast and for sharing this special recipe!
Yields 6-8 bowls of pudding
Whole Milk 2 cups
Granulated Sugar ¾ cup
Cocoa Powder 2 Tbl.
Water 1/3 cup
Salt 1/4 tsp.
Cornstarch 3 Tbl.
Vanilla Extract 1 ½ tsp.
Bittersweet Chocolate Chips 2 Tbl
Vanilla Extract 1 ½ tsp.
In medium pot, scald milk over medium heat.
In large pot, combine sugar, cocoa powder, salt, & water. Whisk until smooth. Set aside.
Place the cornstarch in larger bowl & set aside.
Once milk has come to a scald, remove from heat & set aside.
Place saucepan with sugar, cocoa and water mixture over moderately high heat & bring to a boil, whisking frequently.
Remove from heat & add the bittersweet chocolate chips. Whisk until thoroughly melted. Set aside.
In the cornstarch bowl, whisk enough of the hot milk with the cornstarch to make a slurry, then whisk in the remaining milk.
Pour milk into chocolate mixture then return to moderately high heat.
Cook the pudding until it reaches a boil. Stirring with a wooden spoon, making sure to continuously scrape the bottom of the pot to avoid burning.
Allow to boil for one minute, still scraping the bottom of the pot.
Remove from heat & whisk in the vanilla.
Immediately pour pudding into pan & press plastic wrap snugly against surface. Refrigerate for 2 hours.
Once cooled, spoon pudding into cups or bowls. Set aside.
Top with fresh whipped cream.
Fresh Whipped Cream:
Heavy Whipping Cream 2 cups
Powdered Sugar ¼ cup
Pour heavy cream into a kitchen aid mixer with a whisk attachment and start on low speed.
Slowly add in powdered sugar and whip on medium speed until medium peaks form.
Serve it up!
What's your favorite dessert? Send us a note!