spumoni-ish pudding cups!!

nothing with a maraschino cherry should ever be taken too seriously.

Last week, I dropped a semi-hot take:

Flares are back and so is pudding.

That’s right! You (maybe) heard it here first. Pudding is making a comeback, and not just in school lunches.

Pudding is great. It’s a box checker dessert–creamy, comforting. inexpensive and simple to make (you don’t need a mix, trust me), versatile and adaptable, indulgent and nostalgic. You can turn it into pie, slather it between cake layers, or go WILD and make it a dippy thing… you don’t have to chew it? Have I converted you yet?

This particular pudding idea came to me because, well, I had pistachio cream kicking around and I wanted to use it up. Pudding just wants to be layered, and that’s Spumoni! A trio of pistachio, cherry, and chocolate (sometimes vanilla) that is colourful, delicious, and will transport you to a Roman terrazza in a bite.

spumoni-ish pudding cups
pistachio pudding, white chocolate diplomat cream, maraschino cherry!!

It sounds fancy, but it isn’t (Diplomat Cream is such an extra name for what it is). Please do believe me when I tell you that this is the easiest thing to make, it’s almost foolproof. You’re basically making two quick stovetop puddings (not to burst anyone’s bubble, but pastry cream is just pudding) using cornstarch and egg yolks, whipping some cream (a 10th birthday treat for my sweet Boston terrier Chive), folding it in, and layering it in cup (or bowl). Toss a maraschino cherry or three on top because it’s fun and playful and nothing with a maraschino should ever be taken too seriously. It also gives a bright bite of texture and extra sweetness to an otherwise “grown up” pudding.

Oh, and why yes, I am wearing flares today.

The most important thing today: it’s Chive’s 10th birthday!!!!!

Recipe follows below!