Chocolate Pudding - Warm or Cold

My mom got this recipe from a family friend in 1977. I prefer to eat it while it is still warm (very warm.) It can be served with plain cream or whipped cream that will melt and blend in. An absolute perfect warm dessert for those chilly nights.
1/2 cup sugar
1/3 cup cocoa (I will be honest here and say I never measure out 1/3 of a cup. I probably use closer to 1/2 cup when I just dump the cocoa in from the container.)
3 Tablespoons corn starch
dash salt
2 1/2 cups milk (I use skim so any milk will work)
1 1/2 tsp vanilla

In saucepan mix sugar, cocoa, cornstarch and salt.

Gradually blend in milk.
It will be frothy looking.

Cook over medium heat stirring constantly until mixture thickens.
Starting to get warm.

Getting thicker. This does take some time and make sure you don't stop stirring. It will burn.
Continue cooking 2 more minutes.

Add vanilla.
Pour into individual bowls if desired. To prevent a crust cover with plastic wrap while it cools.


Ellie said…
That brings back many fond memories of when you kids were young. Joey was a baby then.I rather doubt he would like me calling him Joey, but as Julia Child would say "Who Cares" He will always be my little Joey. Many a night this would be our bedtime snack, always last minute out of the blue snack, it was easy and we would all pitch in and help. The clean up was usually up to me the next morning but that's what Mom's are for right? Yes warm is best, I think we all liked it best warm. Thanks for the memories, Sis. I will have to make that for the grand kids one of these nights when they come to have a sleep over. :-)
Anonymous said…
Tried this today and it's got a lovely chocolate-y taste. If I end up making it again (very much a possibility), I'll try it with a little less sugar. Oh and I used potato starch instead of corn starch and it worked out beautifically.
Robin said…
I wonder how it would turn out with Splenda? I might just have to try that.