This is the pudding the boys use to eat.
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| You know...."that" pudding |
And this is what they eat now.
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| Homemade goodness! |
Here is another simple, homemade recipe I wanted to share. I quit buying "that" pudding a while back. The boys will ask me from time to time to buy pudding, meaning "that" pudding. I just couldn't do it. It tastes funny and is loaded with sodium. And other things I am not sure of. YUCK!
So I finally decided it was high time those little boys had pudding. This was so easy. It does have to set up so you have to make time for that, but the making of it was simple.
There is that word for 2012 again!!!!
Anyway I hope you get a chance to try it out soon!
Chocolate Pudding
Yield: 6-8 servings
Ingredients:
¾ cup sugar
1/3 cup cornstarch
¼ tsp. salt
4 cups milk
1 tsp. vanilla extract
3 oz. unsweetened chocolate, finely chopped
Ingredients:
¾ cup sugar
1/3 cup cornstarch
¼ tsp. salt
4 cups milk
1 tsp. vanilla extract
3 oz. unsweetened chocolate, finely chopped
Directions:
In a medium bowl, stir together the sugar, cornstarch and salt. Set aside. Combine the milk and vanilla in a medium saucepan. Heat over medium-high heat until small bubbles form around the edges. Add the chopped chocolate to the saucepan and stir with a spatula until the chocolate is melted, about 1-2 minutes. (The chocolate may appear slightly speckled and not completely melted. Don’t worry, it will smooth out later.)
In a medium bowl, stir together the sugar, cornstarch and salt. Set aside. Combine the milk and vanilla in a medium saucepan. Heat over medium-high heat until small bubbles form around the edges. Add the chopped chocolate to the saucepan and stir with a spatula until the chocolate is melted, about 1-2 minutes. (The chocolate may appear slightly speckled and not completely melted. Don’t worry, it will smooth out later.)
Ladle about a quarter of the warm milk mixture into the bowl with the sugar mixture; whisk until smooth. Whisk in the remaining milk mixture. Return the entire mixture to the saucepan over medium heat. Continue to cook, stirring with a spatula, until the mixture bubbles and thickens. Be sure to scrape the bottom and sides of the pan so the mixture does not burn. Continue to cook until the mixture is very thick, about 2 minutes. (To test, run a finger through the mixture on the back of a spatula – it should leave a distinct trail.)
Divide the pudding between 6-8 serving dishes. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let cool 30 minutes, then transfer to the refrigerator to chill and set completely, at least 2 hours.
Remove plastic wrap, top with mini chocolate chips,whipped cream or anything that sounds yummy on top of pudding! Serve.
Remove plastic wrap, top with mini chocolate chips,whipped cream or anything that sounds yummy on top of pudding! Serve.
4 comments:
Thank you so much for sharing your recipes! I can't wait to make this one for my daughter. I'm trying the taco seasoning tonight & I made the peppermint fudge last month. =)
Who knew pudding could be made from scratch. Since pudding is one of my favorite foods, I am going to try this.
Thanks
Yum! I was just wondering how to make this from scratch. So excited to try this;)
Hi Tasha, I am using this tonight in a pie. I think you have shared the best kept secret of pudding with me. Thanks! Smiles, Angelia in Tx
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