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Family Kitchen
There’s Nothing Like the Real Thing: Homemade Chocolate Pudding
There are some things that for some reason or other no one makes from scratch anymore – the packaged varieties and mixes have become de rigeur, even though starting from simple ingredients is almost as easy. Pudding is one of those things.
There is no reason to buy a little box of sugar, cocoa, thickening agents, additives and preservatives when a similar dry mix, minus the nasty stuff, can be stirred together in a little over a minute. Add milk, bring to a simmer and thicken and voila – the Real Thing. And if you really do like the convenience of a mix, make your own – stir together the dry ingredients and stash in a zip-lock baggie until you need it.
My Mom used to make this when there was nothing else in the house and we needed a quick chocolate fix – chances are you have the ingredients in your cupboard already. It can be made with 1% milk, soy milk, 2% or even light cream. The chopped chocolate isn’t necessary, but it adds intensity to the flavor and creates an even creamier texture.
Real Chocolate Pudding
1/2 cup (125 mL) sugar
1/3 cup (80 mL) cocoa
3 Tbsp. (45 mL) cornstarch
Pinch salt
2 cups (500 mL) milk or light cream
3 oz. (85 g) chopped semi-sweet chocolate or 1/2 cup chocolate chips (optional)
1 tsp. (5 mL) vanillaIn a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Stir in about a cup of the milk and whisk until the mixture is smooth and well blended, then whisk in the remaining milk. Set the pan over medium heat and cook, whisking constantly, for about 5 minutes or until the mixture bubbles and thickens. Continue to cook the pudding for another minute.
Remove the pan from the heat and stir in the chocolate and vanilla. Let it sit for a few minutes to let the chocolate melt, and stir it until it’s smooth.
Divide the pudding between 4 small bowls. Let it cool for about 20 minutes and serve it warm, or put it in the fridge for at least half an hour (or several hours) and serve it cold. If you don’t like pudding “skin”, cover the surface with plastic wrap before you chill it. Serves 4.
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6 Comments
Katie @ Healthnut Foodie commented on Nov 10 10 at 9:18 amYea! I love “from scratch” pudding! I recently brought homemade Graham crackers to a hayride and friends were baffled by the fact that Graham crackers could be made, not just purchased. Thanks for getting the message out!
ann steinbach commented on Nov 10 10 at 10:46 amOh, this looks so great. I might make it right now.
Sharon commented on Nov 10 10 at 11:43 amOhmidawg. What would you like for dinner when you come, I ask. That chocolate pudding you used to make us. E-mails: how do I make…?
It’s also my inexpensive, right-now chocolate fix for me. I use cocoa. About 1/3 cup for the amount of milk you’re using. The vanilla is a must.
Thanks Julie.
Jack Etsweiler commented on Nov 12 10 at 10:20 amTo reduce the skin on top, you can sprinkle a little granulated sugar on the warm pudding once it’s in the individual bowls.
Anna@Tallgrasskitchen commented on Nov 17 10 at 10:15 pmI totally agree! Homemade pudding is so simple, and heads and shoulders above the boxed stuff. I’m a butterscotch girl myself.
Meredith commented on May 27 11 at 11:46 amSoooo delicious, and tastes exactly like the chocolate pudding I grew up with. I’d like to note, however, that adding chopped chocolate or chocolate chips made it a little too rich for my taste. Unadulterated pudding will always be my preference!
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