Chocolate Fudge Pudding
So my friend Shannon makes pudding from scratch. This practice always seemed so fancy and maybe a even a little high falutin’ to me. I was wrong.
I’ve always only used those boxes from the store to make pudding. My grandmother taught me how to pour the powder into a bowl, measure the milk and then mix it with a hand crank mixer. We’d pour it into little custard cups and have pudding in the afternoon. I loved it.
I’ve pretty much stopped making pudding altogether because I don’t know. . . it’s from a box at the store. I had it in my head that making pudding from scratch must be hard because it involves warming milk, and my experiences with warming milk usually end up with scalding milk and scalded milk doesn’t smell so good.
Anywhoo, I saw this recipe for chocolate pudding and since I had all of the ingredients, have been curious to cook with agave syrup, and Tom was asking for something chocolatey, I went for it. And friends? Making pudding is so easy it kind of hurts. I can’t believe I haven’t been doing this with Abby for years. This recipe makes a rich pudding that is sweet, but not tooth-achingly sweet. Aching teeth is not high on my list of fun stuff, but maybe that’s just me.
I’m going to try this recipe with honey too, since I can get local honey and agave syrup is a little pricey for me. I’ll let you know how it turns out.
Chocolate Fudge Pudding
from Relish Magazine via The Peninsula Daily News
Ingredients
¼ cup cornstarch
¼ teaspoon salt
2 cups skim milk or plain soymilk
½ cup agave nectar or honey
2 teaspoons vanilla extract
Instructions
1. Combine cocoa powder, cornstarch and salt in a 1-quart saucepan. Add just enough of the milk to make a smooth paste. Gradually stir in remaining milk and agave nectar.
2. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in vanilla. Pour into individual serving dishes and chill. Serves 4.
Abby tested. . . Abby approved.
Edited to add: For more chocolate goodness sweetened with natural or whole “sugars” go check out the Nourishing Gourmet’s Chocolate Carnival!
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We’ve been making chocolate pudding from scratch around here for a while. Totally yummy! And for parents-only pudding, add a teaspoon or two of Brandy at the end. That punches it up a notch :-)
hmmm, I’m pretty sure I suggested you make a chocolate pudding and you poo-pooed the whole idea. Glad to see you’ve come around. A good cocoa makes all the difference.
I never knew we were high falutin’, but “from scratch” is the way we like our pudding too! And when summer comes, it’s awfully good frozen…just sayin’. :)
I think I’ll try your recipe. I’ve got a new jar of honey begging to be cracked open. Thanks!
Best kept secret ever, right?! I can’t wait to try it with agave syrup. Do you have popsicle molds yet? You will never go near ice cream again once you’ve tried a popsicle made with homemade pudding…
You are my angel of chocolate sweetness! Thank you for sharing this sugar, wheat, rice, potato-free chocolaty treat! Delicious!
i am making this right after i leave this comment. it does look easy! i’m going to use maple syrup because i have a ton. my uncle has 40 acres of maple trees and a sugar shack right in the middle of it. lucky man. thanks for the recipe!
i don’t know if i can wait for it to chill though…
THANK YOU for your inspiration! I subbed 4 squares of a Trader Joe’s Pound Plus 72% chocolate bar for the cocoa, arrowroot powder for the cornstarch, hazelnut milk for the soymilk, and halved the agave and vanilla (as my chocolate was slightly sweetened… and as my sweetie doesn’t like sweets!).
The results? DIVINE. Thank you, thank you, thank you :)
Hunymstard:
Wow. . . an entirely new pudding recipe! I’m so glad it worked out for
you. There really isn’t much that can top homemade chocolate pudding. I’m
going to try some of your modifications.
Thanks for reading!
Carrie