Pudding doesn't come from a box? I grew up with boxed pudding mix. Imagine my surprise when "from scratch" takes just as much time and tastes oh so much better. This recipe was gleaned from the Moosewood Restaurant Low Fat cookbook. There was a little footnote at the bottom of the recipe that stated "no matter how many fancy desserts are in your repertoire, this is most likely the one the kids will remember when they are grown and gone."
This is a family favorite and I would suggest you let it cool down a bit before eating it. Hot pudding is like eating lava, tasty lava, but not worth the blisters.
We have taken to making this in a double batch. My eldest son, has claimed this as his domain and the double batch contains his slight changes in measurement.
Serves 4 (total time 15-20 minutes)
3 Tbsp cornstarch
3 Tbsp sugar
2 Tbsp unsweetened cocoa powder
2 Cups skim milk
1 tsp pure vanilla extract
1. In a saucepan, thoroughly combine the dry ingredients (cornstarch, sugar, and
cocoa.)
2. Next, add the milk to the saucepan and stir until smooth.
3. Cook the mixture on MEDIUM heat, stirring constantly, until the pudding comes to a boil.
4. Lower the heat to SIMMER, still stirring constantly for about 3-4 minutes.
5. Take the saucepan off the heat and stir in the vanilla.
6. Pour the hot pudding into bowls and serve warm or chilled. Chilled takes about 2 hours.
To double the recipe (as per my son):
4 Tbsp cornstarch
6 Tbsp sugar
4 Tbsp unsweetened cocoa powder
4 Cups skim milk
2 tsp pure vanilla extract
Enjoy! Be sure and check out the menu at WellMeals4U.com Works GREAT on smart phones. Now you can choose your menu, immediately view the grocery list and then email yourself the food prep and meal cooking instructions for later! It is so simple and convenient.
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