If you're fortunate enough to have fond memories of your mother's or grandmother's homemade chocolate pudding like I do, you probably seldom if ever touch the processed stuff.
There's really no need...so long as you keep the recipe simple. I'm no expert, but I think today I finally stumbled upon the keeper recipe. It's by Kelly Powers at http://allrecipes.com/Recipe/Chocolate-Cornstarch-Pudding/Detail.aspx. And, chances are, you have all the ingredients you'll need already on hand.
Chocolate Cornstarch Pudding
- 1/2 cup white sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups milk
- 2 tablespoons margarine or butter
- 1 teaspoon vanilla extract
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
We ate this pudding cold, warm, and warm with a dab of milk (just like my dad did). How do you prefer your pudding?
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I too grew up on homemade everything, including pudding, and homemade pie crust (which I never mastered) and meringue, which I can make quite well, usually for Southern banana pudding (swoon!). I do like this chocolate pudding recipe. It's not lowfat, but could be scaled back if you prefer. It is so easy and so good:
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1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 tsp salt
2 cups whole milk
(it says light cream but that's pushing the fat content even for me)
3 ounces chopped bittersweet chocolate
(I use the Baker's semisweet chocolate squares in the red box from the baking aisle)
1-1/2 tsps vanilla
In med saucepan whisk together sugar, cocoa, cornstarch and salt. Gradually whisk in milk one cup at a time. Set the pan over medium heat and cook, whisking constantly until mixture thickens and comes to a boil, about 4 mins. Continue to whisk and boil for 1 minute. Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. Do not stir too much or the pudding might thin out. Cool for 20 mins to serve warm and soft, or chill for an hour to serve cold.
Oh, LizaJane, does yours sound good! I'm going to have to try yours next. It sounds much richer than mine with the addition of chocolate squares. You MUST share your southern pudding recipe.
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