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The HBHW Recommends
Chocolate Pudding
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- 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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One Response to “Chocolate Pudding”
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Website & Graphics by ccd
January 21st, 2010 at 11:04 am
I’ve been trying to cook out of the pantry this week and since I’m out of shortening and eggs, I was having a hard time finding a good dessert for supper. This one is DELICIOUS! I grew up eating cooked jello brand chocolate pudding (we eat it hot over homemade biscuits, too), and I was unsure of a pudding recipe that didn’t call for eggs. But this one is FANTASTIC! Very creamy, thick and chocolate-y! Definitely a keeper! And I packed some today in a container for my lunch. Its so AWESOME! And very cheap! Wow!