I don’t think I’ve ever met someone who doesn’t like chocolate in it’s many wondrous forms! We love chocolate in our house and you can read more about our chocolate preferences in my post 40 Pounds of Organic Fair Trade Chocolate! I like it plain, in cookies, sprinkled over ice cream, or made into pudding. Yum! Best of all, I like my chocolate worked into recipes for whole foods that are unadulterated with artificial ingredients.
So who here has never grabbed a package of mainstream, ready to make pudding mix? Well I can’t raise my hand in response. It’s just so easy to pick up a package of mix when you’re in a hurry. But every time I read the ingredients I shudder at the thought of eating all those artificial ingredients. I like to have control over what we eat and to do that, you usually have to start from scratch and use real ingredients.
Pudding from Scratch!
I used to make pudding from scratch when I was a kid, so why did I get so lazy? I guess it’s called life. We get so busy, but still want to make fun food for our kids. So sometimes we reach for a box instead of looking up a real recipe. In recent years I have been working toward a healthier, more homemade lifestyle. So I ditched the mix and rolled up my sleeves. This recipe is adapted from the Better Homes and Gardens Cookbook recipe.
- 3/4 cup sugar (I used organic)
- 3 Tbs cornstarch
- 1/3 cup cocoa powder ( I used organic, fair trade cocoa)
- 3 cups milk (I used whole, raw milk)
- 2 beaten eggs
In heavy sauce pan combine the sugar,cocoa, and cornstarch. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup of the mixture into the beaten eggs. Return all of the mixture back to the pan. Cook until nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Store covered in refrigerator.
You can skip the cocoa powder and add vanilla to the finished pudding if you would like vanilla pudding. In the summer you can make pudding pops by freezing in cups with a spoon or Popsicle stick stuck in them. Pour pudding into a graham cracker crust for an easy pie, or you can use this pudding as a filling for Chocolate Pudding Muffins.