4 Forgotten Desserts Your Grandmother Wants You to Remember

It's about time for malted milk powder to make a resurgence—and we can't think of a better recipe to do so than this version of a chocolate malted pudding recipe that Sheehan came across in a book from 1928. When you combine the throwback ingredient with chocolate, its milky, almost nutty flavor comes through beautifully. The pudding is a cinch to make, has a soft and smooth texture, can be eaten hot or cold and calls for milk chocolate (not bittersweet) so the malt's subtle flavor isn't lost.

Get the recipe: Milk Chocolate Malted Pudding