Monday, March 2

Good Eating Monday: My Favorite Home-made Chocolate Pudding!

Greetings! Welcome to the first week of a still chilly March!
I thought today I'd share with you my favorite Home-made Chocolate Pudding!
This is a Hershey recipe. It makes a rich, fudgy pudding that thickens easily & smoothly. Enough for 4 servings of pudding or 1 graham crust pie or 6 graham crust tarts.

The photo is pudding I decorated for Christmas a couple years ago with whipped topping & sprinkles just to be fancy, but usually I prefer eating it without topping. The pretty dish is one of a set that used to belong to my paternal Grandma.

Home-Made Chocolate Pudding:
3/4 cup granulated sugar (I used 3/4 cup coconut sugar)
1/4 cup Hershey's Cocoa (or any cocoa, even Special Dark)
2 Tablespoons flour
1 Tablespoons cornstarch
1/8 teaspoon salt
2 cups of milk (I used 2% milk)
2 egg yolks, slightly beaten
2 Tablespoons butter or margarine (I used light butter)

In a medium saucepan combine sugar, cocoa, cornstarch, flour & salt; blend in milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to boil; boil & stir 1 minute. Remove from heat; blend in butter.
Pour into serving dishes, pie crust or tarts. Chill in refrigerator until ready to serve.
(For pies, cover with whipping topping before serving, if desired.)
I generally stir the egg yolks into the milk before I add it to the dry ingredients, which I find more expedient.
Things I used to make it a healthier pudding are coconut sugar, lower fat milk & light butter. I believe the pudding benefits from some milk fat, so I wouldn't use less then 1%. 
I'm sure unflavored Soy milk varieties would also work fine or evaporated milk.

Things you can add to your pudding for a change in flavor:
* 1/2 teaspoon instant coffee for a mocha pudding added to the milk.
* Or a shake of cinnamon to enrich the cocoa flavor.
Eat up, me hearties, yo-ho!

1 comment:

Spazington said...

That sounds delicious!!! 😍

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