Skip to main content

Homemade Chocolate Pudding - An update



The other night I whipped up a batch of Homemade Chocolate Pudding.  I decided to throw CAUTION to the WIND because I didn't have any cornstarch.  My recipe calls for cornstarch.  But I know that flour is also a great thickener so I used flour to see if that worked. 

Did it work?  It SURE DID!  I couldn't tell a single bit of difference!  In fact, I will probably use flour now instead of cornstarch.  I don't use much cornstarch in my kitchen and I always have flour so I was glad to discover that as a substitution. 

The pudding was thick, chocolatey, and warm.  What a combination, huh? If you haven't tried warm, chocolate pudding, then definitely put that on your list of things to try.

I posted this recipe a long time ago when I made my younger daughter's'"Last Supper" before she left to go to Kansas City to college.  But this recipe deserves a post of its own.  It's that good!

Pudding is a great thing to make for a treat.  It's super cheap, uses pantry ingredients, most people (and small children) like it, and I even put some in small jars for lunch packing.  It's a total win!  Homemade Snackpacks are the best!  I know exactly what is in mine and they are even yummier than the ones at the store. 



Homemade pudding is easy.  Just remember to stir the whole time so that it doesn't stick on the bottom.  I use a whisk because that works the best for me.  I just keep whisking back and forth and around and around.  Just don't cook it too fast and keep stirring.  It will turn into pudding just like magic.

Here's how I make Homemade Chocolate Pudding AT HOME MY WAY:

Homemade Chocolate Pudding
  • 3 cups milk (cold)
  • 1/3 cup all purpose flour (or cornstarch)
  • 1/3 c unsweetened cocoa powder (do not use NestlĆ©'s - it's not good) 
  • 2/3 cup white sugar
  • Good dash salt (like 1/8 teaspoon)
  • 3 tablespoons margarine  (I used 1 Tablespoon because I was short of margarine; fine)
  • 1 teaspoon vanilla

With the burner off, in a two quart sauce pan combine the cornstarch (or flour), cocoa, sugar and salt. Mix it very well (I use a whisk.) until all is mixed well. Add the cold milk, whisking it in until the mixture is smooth as best as you can.   Now turn on the burner (medium) (do NOT walk away, stir the entire time this is cooking... it SCORCHES easily and you don't want that) - stir constantly.
Bring the pudding to a boil. Reduce heat at little bit, but maintaining the boil, and boil stirring the whole time, for one minute (set a timer). Remove from heat. Plop in the margarine, stir until the margarine melts and is blended throughout, then add the vanilla and stir again.
The pudding will thicken more as it cools.  Pour into a bowl to serve that can be refrigerated.  (You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual jelly jars with lids for our lunches.) Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.

Works fine with powdered milk: To make 3 cups of milk, combine 3 cups of tap water with 1 cup of instant nonfat dry milk powder. Stir to dissolve the milk powder, and then use as directed above.
This would be great also poured into a baked pie crust for baked graham cracker crust for an easy chocolate pie.
Also, remember that the true southern way to eat pudding is to eat it warm over a split, hot biscuit.  Once you try it, you will always want a biscuit with your chocolate pudding!  Think chocolate pie with a thick crust!  Mmmmm.
This recipe has been shared at:

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...
86 comments
CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...
238 comments
CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...
13 comments
CLICK HERE TO SEE HOW I DO IT