Chocolate Pudding
There is no reason - none - to buy pudding mix or, egad!, pudding in a cup. This is a million times better, you can keep all the ingredients on hand until wanted, and it goes together in a jiffy. True, it has to be cooled, which takes a little time, but that is a small price to pay for real pudding.
I'm pushing it calling this an Ontario recipe, but I hope to get by on a wave of milk and cream. This is ridiculously easy and extremely popular, and it never fails to disappear in a flash even if there are just the two of us eating it. You can use low fat milk and make it lighter, or rich milk and make it creamier. I have to admit I generally use soy milk which makes an excellent pudding.
8 servings. Really. 8. I mean it. Okay, give me a little more too.
15 minutes prep time - 2 hours chill time
6 tablespoons cornstarch or arrowroot
pinch salt
2/3 cup sugar
1/2 cup cocoa powder
4 cups milk or soymilk
1 teaspoon flavouring extract - vanilla, almond, peppermint or orange
a little whipped cream never goes amiss
Sift the starch, salt, sugar and cocoa into a 2 litre microwavable dish or heavy bottomed pot. Mix in the milk or soymilk a little at a time to make a smooth paste. Continue mixing in the milk until it is all in and the mixture is free of any lumps.
Cook it in the microwave on high. I put it in for 3 minutes, stir well, put it in for 2 minutes, stir, then 2 minutes again and a final stir. Depending on your microwave it may need another minute. When it is thick, mix in the flavouring of your choice. Chill before serving.
You can also cook it on the stove top. Use medium-low heat and stir constantly. Again, once it thickens remove it from the stove promptly and mix in the flavouring.
Remember that it will be thicker when it is cool than when it is hot. Once it has noticeably thickened it will not thicken any more, and in fact it may get runnier again if you overcook it. So don't.
I'm pushing it calling this an Ontario recipe, but I hope to get by on a wave of milk and cream. This is ridiculously easy and extremely popular, and it never fails to disappear in a flash even if there are just the two of us eating it. You can use low fat milk and make it lighter, or rich milk and make it creamier. I have to admit I generally use soy milk which makes an excellent pudding.
8 servings. Really. 8. I mean it. Okay, give me a little more too.
15 minutes prep time - 2 hours chill time
6 tablespoons cornstarch or arrowrootpinch salt
2/3 cup sugar
1/2 cup cocoa powder
4 cups milk or soymilk
1 teaspoon flavouring extract - vanilla, almond, peppermint or orange
a little whipped cream never goes amiss
Sift the starch, salt, sugar and cocoa into a 2 litre microwavable dish or heavy bottomed pot. Mix in the milk or soymilk a little at a time to make a smooth paste. Continue mixing in the milk until it is all in and the mixture is free of any lumps.
Cook it in the microwave on high. I put it in for 3 minutes, stir well, put it in for 2 minutes, stir, then 2 minutes again and a final stir. Depending on your microwave it may need another minute. When it is thick, mix in the flavouring of your choice. Chill before serving.
You can also cook it on the stove top. Use medium-low heat and stir constantly. Again, once it thickens remove it from the stove promptly and mix in the flavouring.
Remember that it will be thicker when it is cool than when it is hot. Once it has noticeably thickened it will not thicken any more, and in fact it may get runnier again if you overcook it. So don't.
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