I also grew up on occasional Jello chocolate pudding cups. But those didn't have a huge impact on me. Other than undeniable glee.
A few weeks ago, I decided to treat myself to a six pack (of pudding cups). Guess what? Those things cost almost $4! A girl of my profession can't very well indulge in that on a weekly basis. I could make those powdered just-add-milk instant Jello pudding packs, but something makes me leery about eating that amalgamation of unknown ingredients on a daily basis as well.
Thus, the hunt for a decent homemade chocolate pudding recipe.
This one is easy peasy, quick, microwavable, and comes out at less than $1 per batch. I found it on a fun newly-discovered website called Budget Bytes. I also like to think it's really healthy because I use skim milk instead of...uhh...cream? And there's no gelatin.
Whatever. It's straight sugar and I love it.
The first time I made this, I ended up eating it all at once with a soup spoon while weeping in front of the Oscars. It's just such a moving show, guys. And Red Earth Trading Co's jewelry was worn (see #10) at it!
The second time, I quickly packaged it into itty bitty Gladware cups and have taken it to work for lunch every day this week. Yay self-control!
Beware: you will be tempted to eat this straight out of the microwave. And you will burn your tongue and be unable to taste the pudding later on once it's cooled. Resist temptation.
Quick Chocolate Pudding
Ingredients:
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tbsp corn starch
2 cups milk
1 tsp vanilla extract
In a large microwave-safe bowl, combine the sugar, cocoa powder, and corn starch. Whisk to combine and remove any lumps. Whisk in the milk until everything is evenly mixed.
Microwave the mixture on high for three minutes. Remove the bowl and give it a good stir. Microwave for one and a half minutes more, then stir again. Continue to microwave at one and a half minute intervals until the pudding has thickened (about 3-4 cycles of cooking/stirring).
Stir in the vanilla extract. Either serve warm or refrigerate until chilled. Press plastic wrap over the surface of the pudding before refrigerating to prevent the formation of a thick skin.
Put into individual serving size cups, for the love of God.
Thus, the hunt for a decent homemade chocolate pudding recipe.
This one is easy peasy, quick, microwavable, and comes out at less than $1 per batch. I found it on a fun newly-discovered website called Budget Bytes. I also like to think it's really healthy because I use skim milk instead of...uhh...cream? And there's no gelatin.
Whatever. It's straight sugar and I love it.
The first time I made this, I ended up eating it all at once with a soup spoon while weeping in front of the Oscars. It's just such a moving show, guys. And Red Earth Trading Co's jewelry was worn (see #10) at it!
The second time, I quickly packaged it into itty bitty Gladware cups and have taken it to work for lunch every day this week. Yay self-control!
Beware: you will be tempted to eat this straight out of the microwave. And you will burn your tongue and be unable to taste the pudding later on once it's cooled. Resist temptation.
Quick Chocolate Pudding
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| Photo cred |
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tbsp corn starch
2 cups milk
1 tsp vanilla extract
In a large microwave-safe bowl, combine the sugar, cocoa powder, and corn starch. Whisk to combine and remove any lumps. Whisk in the milk until everything is evenly mixed.
Microwave the mixture on high for three minutes. Remove the bowl and give it a good stir. Microwave for one and a half minutes more, then stir again. Continue to microwave at one and a half minute intervals until the pudding has thickened (about 3-4 cycles of cooking/stirring).
Stir in the vanilla extract. Either serve warm or refrigerate until chilled. Press plastic wrap over the surface of the pudding before refrigerating to prevent the formation of a thick skin.
Put into individual serving size cups, for the love of God.
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