- 3 cups milk (1 quart; see note)
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 medium egg
- 3 tablespoons margarine
- 2 teaspoons 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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