Graveyard Pudding

build an edible cemetery dessert with this kid-friendly spin on a trifle

We served this version of the classic "worms in dirt" for the 2023 All Hallows' Horticulture party as a dessert table centerpiece. Using a mix of store bought items and shortcut microwave cake recipes saves time when there is a crowd to feed and makes the activity more accessible for little ghouls who want to get their hands dirty in the kitchen. The recipe suggestions that follow will fit into a 12 cup vessel. Use a clear container like a mixing bowl or cookie jar to see the layers of "dirt" and "moss."

Ingredient list:

• 1 cup crushed graham crackers (approximately 1 sleeve)

• 1 cup crushed chocolate graham crackers (approximately 1 sleeve)

• 1 1/2 cups crumbled chocolate cake

  • 1/4 cup all purpose flour

  • 1/4 cup granulated sugar

  • 2 Tablespoons cocoa powder

  • 1/8 teaspoon baking soda

  • 1/8 teaspoon kosher salt

  • 3 Tablespoons whole milk

  • 2 Tablespoons neutral oil (such as canola or vegetable)

  • 1 Tablespoon water

• 1 1/2 cups crumbled sponge cake

  • 1 egg

  • 3 Tablespoons all purpose flour

  • 1 1/4 teaspoons baking powder

  • 1 Tablespoon granulated sugar

  • 1 1/2 Tablespoons honey

  • green food coloring, if desired

• 4 cups chocolate pudding

• chocolate tombstones

  • 1/4 cup white chocolate, melted

  • 1/4 cup semi-sweet chocolate, melted

• other optional decorative elements: chocolate bones, candy rocks, and mint

Step 1: Make the chocolate tombstones. Melt chocolate chips in microwave safe bowl on low power in 20 second intervals stirring between each interval. Add a mix of melted semi-sweet chocolate and white chocolate to each mold. Use a toothpick to swirl them together for a marbled effect. Tap down to settle chocolate into crevices. Refrigerate until solid.

Tip: if using a mold, measure how much chocolate it will take to fill the mold by pouring water from a measuring cup into each slot first. My mold made 6 headstones and used 1/2 cup of chocolate. No mold? Try piping chocolate shapes onto wax paper instead.

Step 2: Crumble the chocolate graham crackers. Add to a bag and crush with hands or a rolling pin. I prefer a slightly irregular texture, but you can also pulse these in a food processor until fine if preferred.

Step 3: Make the chocolate cake. Add all ingredients to a microwave safe mug and stir together. The mug should be no more than half full. Microwave for 1 minute 45 seconds until cake starts to pull away from side of mug and is no longer sticky on top. Let cool completely before crumbling into small pieces.

Step 4: Make the chocolate pudding. Here, I used two 3.9 ounce boxes of store bought instant chocolate pudding mix which requires whisking in 4 cups milk. Cover and let rest in refrigerator until ready to assemble.

Step 5: Crumble the graham crackers. Add to a bag and crush with hands or a rolling pin. I prefer a slightly irregular texture, but you can also pulse these in a food processor until fine if preferred.

Step 6: Make the sponge cake. Whisk granulated sugar and egg together until sugar dissolves and eggs are frothy. Add green food coloring, if using for mossy effect, and honey. Sift in flour and baking powder then stir until combined. Pour into a tall sided, microwave safe vessel ensuring container is no more than half full; this cake will climb the sides of the container. Microwave for 1 minute until cake is no longer sticky on top and is starting to pull away from sides of container. Let cool completely before tearing into pieces.

Step 7: Layer together chocolate cookies, chocolate cake crumbs, chocolate pudding, graham cracker crumbs, and sponge cake. Unmold chocolate decorations and place on top.

Step 8: Add any other desired decorative elements like mint for vines to spookify the scene.