Chocolate Pudding

Philip J. Erdelsky


Please e-mail comments, corrections and additions to the webmaster at pje@efgh.com.

Unlike most of my other recipes, this one didn't start with a published recipe. I just drew my inspiration from the ingredient list on a box of pudding mix and got some of the proportions from recipes for other dishes.

Put at least two cups of water into a teapot and set it on the stove to boil.

It is helpful to put down a paper towel or newspaper to work on. The ingredients are very MESSY, and you will probably spill some of them.

In a one-quart measuring cup mix the following ingredients, using a wire whip, if necessary, to mix them well:

If you use a single 1/4 cup measuring cup, measure out the dry ingredients in the order listed.

Be sure to mix the dry ingredients thoroughly and break up all clumps of cornstarch; if you forget or omit this step, the pudding will be very LUMPY!

Add and mix in enough boiling water to make two cups of mixture. Then add

Beat the mixture with a wire whip (or a hand-held electric mixer) for about one minute, scraping the bottom of the cup with a spoon or spatula to make sure all the dry ingredients are mixed in. You'll probably want to wear an apron during this step -- the pudding may splatter a bit if you beat it vigorously.

Pour the pudding into four dessert cups.

Let the pudding cool for about 15 minutes and then chill it in the refrigerator. It will take several hours to set.

This recipe makes four 1/2-cup servings.

Make sure the water is boiling hot when you add it to the dry ingredients. If it's not hot enough, the pudding will be thin and soupy. If this is a problem, try heating the mixture in a microwave oven for about 15-30 seconds.

This recipe does not scale very well, probably because the rate at which the water cools depends on the amount.

Last updated October 17, 2007.