Uploaded June 2015 | Updated September 2026, 4 days ago
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT These S'mores Pudding Cups in Jars are the perfect dessert to take on a summer picnic. The recipe is a combination of buttery graham cracker crumbs, silky chocolate pudding, whipped cream, and roasted marshmallows. It's heavenly, and best of all, completely transportable.
For this picnic episode I went to Riverside park in Manhattan, it's a long park that runs along the Hudson River on the west side. My two favorite parts of riverside are in Chelsea around 25th street, and the part I highlighted in this video is around 60th street and north. It's a great spot for a summer picnic in NYC!
NEW VIDEOS every Thursday at 3pm Eastern
MAILING ADDRESS: Joanne Ozug PO Box 219 Radio City Station New York NY 10101-0219
MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake: youtu.be/bESX_cKa2-w
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
Triple Melon Sorbet Floats: youtu.be/hcqMtASkn8U
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
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Smores Pudding Cups Recipe
Serves 4 if using relatively small jars, but you can double all the ingredients
Ingredients:
For the Chocolate Pudding:
1/2 cup sugar
1/4 cup cocoa powder
pinch of salt
2 cups whole milk
2 large egg yolks
2 tbsp cornstarch
For the Graham Cracker Crumbs:
1 sleeve graham crackers
3 tbsp melted butter
For the Whipped Cream:
1/2 cup heavy whipping cream
1 tbsp confectioner's sugar
+ large marshmallows for garnish
Directions:
In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.
Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190 degrees Fahrenheit. This is before the mixture comes to a boil, and you will see little bubbles start forming on the sides of the pan. Remove from the heat and while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.
Pour the pudding into a bowl and press plastic wrap directly on top so a skin doesn't form. Refrigerate for an hour or two until chilled.
To make the graham cracker crumbs, place 1 sleeve of graham crackers into a food processor and grind into crumbs. You should have 1 cup of crumbs. Place in a bowl and stir in the melted butter, until moistened.
To make the whipped cream, whisk the cream and confectioner's sugar together until thick, soft peaks. This will take a couple minutes if you do it by hand.
To assemble the smores cups, place a scoop of graham cracker crumbs into the bottom (as much or as little as you'd like), and press it into a flat layer with your finger tips. Next spoon the chilled chocolate pudding onto the crumbs, and finally, top with a layer of whipped cream.
To garnish, roast marshmallows threaded onto a metal skewer over a gas or electric stove. The electric stove will roast more evenly, but both work and shouldn't take more than 30 seconds to roast. Place a few on each pudding, then place the lid on the jar and take on your picnic!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT These S'mores Pudding Cups in Jars are the perfect dessert to take on a summer picnic. The recipe is a combination of buttery graham cracker crumbs, silky chocolate pudding, whipped cream, and roasted marshmallows. It's heavenly, and best of all, completely transportable.
For this picnic episode I went to Riverside park in Manhattan, it's a long park that runs along the Hudson River on the west side. My two favorite parts of riverside are in Chelsea around 25th street, and the part I highlighted in this video is around 60th street and north. It's a great spot for a summer picnic in NYC!
NEW VIDEOS every Thursday at 3pm Eastern
MAILING ADDRESS: Joanne Ozug PO Box 219 Radio City Station New York NY 10101-0219
MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake: youtu.be/bESX_cKa2-w
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
Triple Melon Sorbet Floats: youtu.be/hcqMtASkn8U
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
CONNECT WITH ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Twitter: twitter.com/fifteenspatulas
Website: fifteenspatulas.com
Smores Pudding Cups Recipe
Serves 4 if using relatively small jars, but you can double all the ingredients
Ingredients:
For the Chocolate Pudding:
1/2 cup sugar
1/4 cup cocoa powder
pinch of salt
2 cups whole milk
2 large egg yolks
2 tbsp cornstarch
For the Graham Cracker Crumbs:
1 sleeve graham crackers
3 tbsp melted butter
For the Whipped Cream:
1/2 cup heavy whipping cream
1 tbsp confectioner's sugar
+ large marshmallows for garnish
Directions:
In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.
Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190 degrees Fahrenheit. This is before the mixture comes to a boil, and you will see little bubbles start forming on the sides of the pan. Remove from the heat and while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.
Pour the pudding into a bowl and press plastic wrap directly on top so a skin doesn't form. Refrigerate for an hour or two until chilled.
To make the graham cracker crumbs, place 1 sleeve of graham crackers into a food processor and grind into crumbs. You should have 1 cup of crumbs. Place in a bowl and stir in the melted butter, until moistened.
To make the whipped cream, whisk the cream and confectioner's sugar together until thick, soft peaks. This will take a couple minutes if you do it by hand.
To assemble the smores cups, place a scoop of graham cracker crumbs into the bottom (as much or as little as you'd like), and press it into a flat layer with your finger tips. Next spoon the chilled chocolate pudding onto the crumbs, and finally, top with a layer of whipped cream.
To garnish, roast marshmallows threaded onto a metal skewer over a gas or electric stove. The electric stove will roast more evenly, but both work and shouldn't take more than 30 seconds to roast. Place a few on each pudding, then place the lid on the jar and take on your picnic!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
