S’mores Pudding

S’mores Pudding Recipe

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Elisabeth Wilkins


not mine found on tori spelling web page

★★★★★ 1 vote



4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
2 tbsp. unsalted butter, melted
1 tbsp. sugar
dash of ground cinnamon


1 cup sugar
3 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1 tsp. espresso powder (optional)
pinch of salt
3 large egg yolks
2 cups whole milk
½ cup heavy cream
8 oz. bittersweet chocolate, finely chopped
1 tbsp. whiskey (optional)
1 tbsp. unsalted butter
1 tsp. vanilla extract


2 large egg whites
1 cup sugar
¼ cup water
2 tbsp. light corn syrup
1¼ tsp. vanilla extract

How to Make S’mores Pudding


  • 1Preheat the oven to 300? F.
  • 2Line a baking sheet with a silicone baking mat or parchment paper.
  • 3To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl. Toss with a fork to blend.
  • 4Spread the mixture in an even layer on the prepared baking sheet. Bake until crisp, stirring once during baking, about 10 minutes.
  • 5To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan.
  • 6Add the egg yolks and whisk to blend. Gradually whisk in the milk and the cream.
  • 7Cook over medium heat, whisking constantly, until the mixture comes to a boil. Allow to boil for 30 seconds.
  • 8Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth
  • 9Let the pudding cool slightly, stirring occasionally, about 10 minutes.
  • 10Spoon 1/3 cup of the pudding into each of 6 serving dishes.
  • 11Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.
  • 12Top each with 1/3 cup more of the pudding mixture. Cover each with plastic wrap directly on the surface of the pudding. Chill for at least two hours.
  • 13to make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer.
  • 14Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160? F.
  • 15Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks.
  • 16Spoon or pipe the marshmallow mixture over the top of the chilled puddings.
  • 17Use a kitchen torch to lightly brown the marshmallow topping.
  • 18Garnish with additional crumbled graham crackers, if desired.

Printable Recipe Card

About S’mores Pudding

Course/Dish: Puddings