Shop Pudding


No not shopping for pudding silly.  Making pudding at the shop. As those who know me can tell you, I can cook some good stuff when I put my mind to it. This was one of those times.

It was Valentine’s Day 2013. I wanted to do something special for Val and just dropping off a treat isn’t good enough.  I decided to make a dark chocolate pudding with an amaretto whipped cream on top.  The problem was, making pudding at home was not going to be possible and be able to surprise her at work during the day with it. To the internet!

After a quick search I find a nifty (yeah I typed nifty) recipe called Hasty Chocolate Pudding which uses a microwave to cook and corn starch as a thickener. The ingredients and recipe follows. I used Hersey’s Dark Cocoa instead of the regular stuff and it turned out really good. You want to make sure that after the first few minutes of cooking that you cook the mixture in short time intervals and stir to keep it from burning as it thickens.



1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.



That’s all there is to making pudding, and it much better than instant pudding especially if you’ve never had warm chocolate pudding made fresh.  The only thing left was to make the amaretto whipped topping.  You’ll have to tune in for that some other day!

Jeff Zieser

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