Chocolate pudding with donuts

About two months ago, I made donuts with enthusiasm, filling the entire kitchen. Fluffy ones, well-risen, dusted with powdered sugar on top. The problem was that not all of them got eaten. A platter sat lonely on the table, and I swear it's not something you'd want to throw away. So, I thought, instead of letting them go "forgotten," why not turn the leftovers into something good? I improvised the first time, and they turned out a bit chaotic, but after the second attempt, I started giving them to others when they had leftover donuts. Each time I change the presentation a bit, but the base remains the same. You know how it is; I can't bear to throw them away, but I also don’t like keeping them until they harden. And that's how this donut pudding was born – a kind of bread pudding, but with the soul of a Romanian pastry shop.

Quick info:
So, to be honest: it takes about 30 minutes in total, plus about half an hour to cool down if you want to cut it nicely. Portions... I’d say around 6, but it depends on how greedy your guests are; I’ve seen a whole tray disappear with just two people. It’s not rocket science, meaning it’s not hard at all; I’d even dare to say it’s doable with little kids around (no, I didn’t let them add the margarine, but they poured the pudding with great interest).

Why I make this recipe often:
If you have kids or relatives coming over and they keep asking for donuts, you’re sure to save some for “later” and then forget about them. And when you get tired of throwing things away, this pudding comes in handy. Not only do you save the donuts, but you end up with something new, like “wow, what dessert did you make?” The truth is, it also works as a Sunday dessert if you want something quick, with chocolate and some recycled old ingredients. And it’s perfect to use that margarine sitting on the shelf that you keep avoiding.

Ingredients and why they're necessary:
- 7-8 donuts (not too old, but definitely not fresh) – the base, for sure. They absorb the pudding, and if you’re lucky, they have a bit of powdered sugar left on them.
- 1 packet of chocolate pudding (like Dr. Oetker, I grab whatever I can) – for the cream. It gives flavor and texture.
- 6 tablespoons of sugar – to make it sweet, because store-bought pudding tends to be a bit “weak” in flavor.
- 400 ml of milk – binds the pudding and helps soften the donuts underneath.
- 180 g of margarine (usually Rama, but butter works too if you’re feeling generous) – to make the pudding glossy and rich, so it doesn’t curdle or dry out.
- For decoration: clementines (any citrus works; I had oranges once, and that was good too), sugar paste if you feel like playing, and melted chocolate for effect, not for flavor.
- Optional, if you want to decorate colorfully or fancy, use whatever you have in the cupboard.

Preparation steps:
1. The first step, and the most boring: cut the donuts in half. Lengthwise or crosswise, it doesn't matter; the important thing is to arrange them as evenly as possible in a baking dish (or something heat-resistant).
2. Arrange them in the dish to cover the bottom well. Don’t overcrowd them, but don’t leave too much space between either. If there’s any gap, tear small pieces from a donut.
3. Take a bowl (I use a larger saucepan) and mix the pudding powder with the sugar. It really needs to be mixed well; otherwise, it forms nasty lumps.
4. Gradually add the milk to avoid lumps, and put everything on low to medium heat. Keep stirring; don’t get distracted by your phone, or it will stick to the bottom. After about 5-7 minutes, it starts to thicken. It’s okay if it’s like a thicker cream, not concrete.
5. Remove the pot from the heat and add the cubed margarine. I don’t know why, but it melts more evenly this way. Stir vigorously until everything is combined and the pudding becomes glossy.
6. Pour the warm pudding over the donuts to let them soak a bit. I pour slowly to ensure it seeps in around them, not just on top.
7. Let it cool at room temperature for about 20 minutes, then, if you have patience, put the dish in the fridge for at least an hour. If you don't have patience, it can be eaten warm, but you won’t be able to cut it; it’s quite soft.
8. Decorate with sliced clementines, sugar paste, or whatever you like. I also drizzled melted chocolate on top with a fork for visual appeal. For decoration, it’s all about imagination.
9. Cut with a thin-bladed knife, and it looks stunning. But you can also serve it with a spoon; no one complains in the end.

Tips, variations, and serving ideas

Useful tips:
- Don’t pour the pudding directly over the donuts if it’s too hot. Let it cool for 2-3 minutes; otherwise, it will “melt” the decoration and texture.
- If the donuts are too dry, sprinkle them with a bit of milk before adding the pudding. It “revives” them.
- Many people add too much sugar; I’d say don’t exceed 6 tablespoons; otherwise, it becomes too sweet, and you can barely taste the flavor.
- If you have filled donuts (jam, chocolate), don’t worry; they work just as well, just be careful with the sugar quantity in the pudding so it doesn’t turn out too sweet.

Substitutions and adaptations:
- Instead of margarine, you can use butter (same amount), and it will have a richer taste but also be “heavier.”
- If you want it to be lactose-free, there are plant-based milks (almond, soy) and vegan margarine, plus vegan puddings available in stores. I tried it with coconut milk, and it had a really interesting flavor.
- Gluten-free? Use gluten-free donuts (yes, I’ve seen some frozen ones at the supermarket) and gluten-free pudding powder. I haven’t tried this version, but I have a colleague who said it works.
- Sugar can be replaced with coconut sugar, honey, or another sweetener, but be careful with honey as it gives a different flavor to the pudding, and not everyone likes it.

Variations:
- You can use leftover panettone or milk rolls instead of donuts if you don’t want to make donuts just to forget them.
- If you prefer vanilla instead of chocolate, use vanilla pudding powder, and for decoration, berries or whatever is in season works.
- You can add raisins, nuts, or chocolate pieces between the donuts for extra texture, but I prefer it simple to really taste the donut flavor at the bottom.

Serving ideas:
- It goes well with whipped cream if you want “luxury,” but it’s good as is.
- An espresso or strong coffee pairs perfectly with it.
- You can add vanilla ice cream if you have “delicate” guests.
- In fact, if you have kids around, let them add their decorations; they’ll eat better.

Frequently asked questions:

1. Can I use filled donuts?
Yes, any leftover donut works. If you have donuts with jam or chocolate, just be careful with the sugar quantity in the pudding to avoid it being too sweet. One thing, if they have too much jam, it might leak a bit during baking, but it’s nothing serious.

2. Can I use a different pudding powder?
Yes, any brand works. The important thing is that it shouldn’t be too thin after preparation. If the pudding comes out liquidy, it won’t hold the donuts, so you might want to reduce the milk a bit.

3. Can I prepare the dessert a day in advance?
Yes, it’s actually better after sitting in the fridge overnight; the donuts soften and blend with the pudding. The only downside is that the fruit decoration needs to be added right before serving to avoid staining or drying out.

4. How long does it keep in the fridge?
It can be kept for about 2-3 days, covered with cling film or a lid, so it doesn’t absorb flavors from other foods. I don’t recommend keeping it longer because the donuts can become unpleasantly soggy, and the pudding won’t be the same.

5. If I don’t have pudding powder, can I make something similar?
You can try making a homemade cream with cornstarch, cocoa, sugar, milk, and a bit of butter. The proportions would be about 40 g cornstarch, 2 tablespoons cocoa, 6 tablespoons sugar, 400 ml milk, and 180 g butter or margarine – cook on low heat until it thickens, then add the butter/margarine.

Nutritional values (approximate):

If I do a rough calculation: for a tray with 6 servings, each has about 300-350 kcal, depending on the size of the donuts. There are quite a few carbohydrates; it’s all based on flour, sugar, and milk. Protein is about 4-5g per serving, and fats about 13-15g. It’s not exactly diet food, nor do I intend to claim that, but if you share it with more people and don’t eat 3 portions, it’s not a “bomb.” I think it’s okay as a treat, especially if you want to avoid throwing away donuts. What’s important is that it doesn’t contain “heavy” ingredients like whipped cream or raw egg creams, so it’s not the riskiest dessert. For “lighter” options, see above about milk, sugar, and margarine substitutions.

How to store and reheat:

If there are leftovers (rarely), I put a lid or cling film directly on the dish and store it in the fridge. It keeps well for 2-3 days. If you want to reheat, put a small portion in the microwave for about 30 seconds or in the oven for about 10-15 minutes at 150C (covered with foil to prevent drying out). I prefer to eat it cold, as it’s like a denser éclair, but it’s also good warm, especially in winter. Always add fresh fruit decoration right before serving; otherwise, it gets soggy and ruins the appearance. If you’ve used colored sugar paste, keep in mind that it sometimes “melts” overnight – no worries, it’s still good.

 Ingredients: about 7-8 donuts 1 packet of Dr. Oetker chocolate pudding 6 tablespoons of sugar 400 ml of milk 180 g of Rama margarine decoration clementines sugar paste melted chocolate

 Tags:  chocolate pudding