The recipe is exactly as it sounds. The pudding sets up nicely in the fridge so that the shortbread can be cut into perfect little squares, topped with sea salt.
By Natalie McLaury
The recipe is exactly as it sounds: a shortbread bar topped with chocolate pudding. This isn’t oozing snack pack pudding like you might be picturing. Instead, the pudding sets up nicely in the fridge so that the shortbread can be cut into perfect little squares. If you’re really feeling daring, sprinkle a little sea salt atop the pudding before serving and watch people go mad for the sweet and salty combination!
Even if you don’t consider yourself a pudding lover, I’m willing to bet you’ll have a hard time resisting these!Print
Natalie McLaury is a St Louis based food writer with a passion for real food and experimenting in the kitchen. Her cooking ranges from healthy three course meals to decadent desserts, and she shares many of her food tips and recipes on her successful The Sweets Life blog . As an avid runner and fitness expert, she also gives the occasional tips on how to combine a serious interest in health with a sweet tooth.