Chocolate Pudding

  • 3 cups milk (see note)
  • 1/3 cup cornstarch
  • 1/3 c unsweetened cocoa or carob powder
  • 2/3 cup sugar
  • Good dash salt
  • 3 tablespoons margarine
  • 1 teaspoon vanilla

In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children’s lunch boxes. Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.

Note: To make 3 cups of milk, combine 3 cups of tap water with 1 cup of instant nonfat dry milk powder. Stir to dissolve the milk powder, and then use as directed above.

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