My most recent addiction is homemade pudding. I have always loved pudding and my boyfriend fondly remembers the grand ‘pudding’ affair I had when we first started dating…those little cups of store-bought chocolate pudding were, i’m ashamed to say, a staple in my diet for months. He thinks my pudding obsession is cute, because he loves how ridiculously excited I can get sometimes about even the simplest homemade project.
So the pudding obsession is back. Full force. But because we are trying to make more and more of our food from scratch, I’ve been working away experimenting and inventing my own homemade pudding bliss. It seems it has been a while since I’ve shared a new recipe…so here are two to try. The first: “Butterscotch-ish”. I made this one up today when I couldn’t decide if I wanted vanilla or butterscotch. So it lies somewhere delightfully in the middle. It’s not exactly a ‘skinny’ version of pudding, but doesn’t exactly fall into the naughty category. I’ve convinced myself that as a woman I need to up my calcium intake…and hey, isn’t pudding just like eating my milk? The second recipe: Dark Chocolate Cinnamon Pudding. This one is a little lighter and can be made with any kind of milk you prefer from whole milk to skim.
3 tablespoons brown sugar
3 tablespoons corn starch
2 cups 2 % milk
2 tablespoons vanilla extract
1 generous glop of butter
Mix the sugar and corn starch in a small to medium pot. Add the two cups of milk and put on medium-high heat. STIR CONSTANTLY. Bring to a gentle boil and reduce heat to low. Continue stirring on low-heat for a 3-4 minutes. At this point the milk will have come to a boil and the whole thing will be started to thicken. During the last minute, add the vanilla and continue stirring. Turn off heat and stir in the glop of butter. Scoop into pudding cups, mugs or bowls. This tastes good served warmed or chilled. If serving cold, let set for a couple hours before serving. If you want to prevent a skin from forming on the top of the pudding, place a piece of plastic directly on the surface of the pudding.
Dark Chocolate Cinnamon Pudding
3 tablespoons sugar
3 tablespoons corn starch
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons of cinnamon
2 cups of milk
1 tablespoon of vanilla
Add the sugar, cornstarch, cocoa and cinnamon to the pot. Mix and add the milk. Bring the milk to a boil over medium heatSTIRRING CONSTANTLY. Once bubbling, bring the heat to low and continue stirring. The mixture at this point should be starting to thicken. Continue stirring and cooking on low heat for another 3-4 minutes. In the last minute add the vanilla. Scoop into pudding cups, glasses, mugs, or one giant greedy bowl. Serve warm or let cool. This one tastes particularly good served warm. If serving cool, put in fridge and allow to set for a couple of hours. If you want to avoid having a skin form on the top of the pudding, place a piece of plastic wrap directly over the surface of the pudding. Enjoy!
The STIRRING CONSTANTLY is very important. Milk will burn easily. And burnt pudding makes me sad.