There is just something so delicious about homemade pudding!
TGIF Everyone!
Today’s recipe is a fast, easy, fun and inexpensive treat to make!
I love pudding and I always have, even as a kid. I remember my mom making pudding on top of the stove and having me stir and stir and stir with the wooden spoon until it changed color and texture and we knew it was done. She still has the same little glass pedestal cups that she’d put the pudding in. I took these memories and carried them on for my own kids on occasion, but not often enough, in my opinion. It had been such a long time since I’d made a stove-top pudding.
Recently I saw a homemade pudding recipe that was quick, gluten free, and had just a few ingredients. The stirring on top of the stove is what takes the longest–that and waiting for it to chill if you only like it cold.
I love warm pudding and I love chilled pudding, and the last time we had it, we had company over and we debated: do we love the skin that forms on top or not? It was a mixed review. I don’t mind it, I actually love it, but some people didn’t like it at all.
A double recipe makes about six mugs of pudding.
I have found that for this recipe I need to at least double it for there to be enough for five of us, but when we have had company, I have even tripled it because there were eight of us in total.
I found the recipe for this Chocolate Cornstarch Pudding on allrecipes.com, one of my favorite go-to recipe sites. It got 4.5 stars out of five, and I’d give it a whole five out of five if I were rating it!
Here is the recipe:
Chocolate Cornstarch Pudding
INGREDIENTS
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 tsp. salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
DIRECTIONS
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
The Whole bag of Chips 
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