RETRO HOMEMADE CHOCOLATE PUDDING!!

Today we are going retro. Maybe you call it "old fashioned". No matter what you call it, you will call this delicious! Homemade cooked chocolate pudding that is easier than you think and uses ingredients right out of your pantry and fridge. This one is thickened with cornstarch instead of eggs so it is even more economical and dollar stretching! This one is a real throwback. The recipe is right out of my grandmother's recipe box and is one that my mom made from time to time when I was growing up. So lets take a trip down nostalgia lane and cook us up some happy memories!

If you have never made pudding from scratch, you don't know what you are missing! Yes, it's easy to pull a box of instant pudding from the cupboard but it's just not the same. This pudding is rich, thick and so chocolatey! It will evoke memories of childhood and if you top it with some whipped cream you will think you were being served a royal dessert! Honestly this is just delicious and I know you are going to love how easy it is to make from pantry staple ingredients.

This starts with some milk, whatever you keep on hand. I like to use half and half so I am mixing some 2% with some heavy cream, both of which I keep on hand. Of course you are going to need some sugar, some good quality cocoa powder. I used Dutch processed cocoa powder, some corn starch, salt, butter and vanilla extract. If you prefer to make this pudding vanilla flavored you can simply omit the cocoa powder and increase the vanilla. If I am making vanilla pudding I like to add in vanilla paste instead of extract and use 2 tablespoons to increase the vanilla flavor and it will add in the vanilla bean flecks that will make it very pretty as well as tasty.

To start, whisk together the sugar, cocoa, cornstarch and salt in your saucepan. Add in about a half cup of your milk and whisk until a thick paste forms. Be sure there are no pockets of dry ingredients in the edges of the pan. Then add in the remainder of the milk and cream or whatever combination you are using. Stir well. Place over medium high heat and stir constantly until it is bubbly and thickened. You will know it is ready to remove from the heat when the bubbles appear on the surface in the middle of the pan instead of only the edges. It may take 10 to 15 minutes to reach this point. Remember to keep stirring with either a whisk or spatula. I tend to go back and forth between the two to keep the sides scraped down.

Once the pudding has reached a full boil, remove from the heat and add the butter and vanilla extract and stir well until fully incorporated. Then transfer the mixture to a container and place plastic wrap on the surface of the pudding so a skin does not form. Refrigerate for at least two to three hours and if you are using this for a pie filling it is best to refrigerate this overnight.

When the pudding has set you are ready to serve. Remove the plastic and give it a gentle stir with a spoon or a whisk to lighten it up a bit and spoon into serving dishes or into a pie shell for a killer pudding pie. Yes! It was that easy! You may never go back to the instant version again. I will say, there is a place for the instant kind in the kitchen as a quick way to make pie or cake filling or to amend a cake mix, but honestly there is no comparrison to this delicious cooked pudding like grandma used to make!

I hope you give this homemade cooked chocolate pudding a try sometime soon and I hope you love it!

Happy Eating!

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