I have never in my life made pudding before, but the other day, as I was looking through the Mad Hungry book, I came across this recipe and just *had* to give it a whirl. It is very easy to make, and excels (by far) the rubbery, store-bought stuff .
velvety chocolate pudding ~ lucinda quinn
(serves 4 to 6 hungry boys ::grin::)
the cast of characters:
… all-purpose flour …
… best-quality cocoa powder …
… sugar …
… salt …
… milk (doesn’t have to be 2%, haha, that’s just what we had )…
… whoa, whoa, don’t worry … you don’t need THAT much butter just a little bit ::grin:: …
… a nice, large egg …
… vanilla …
(aaaaand, the lucky girl that I am, my sister gave me this vanilla for Christmas … from Mexico!! … mmmm, can’t you just smell it? )
–> 3 1/2 tbsp all purpose flour
–> 3 tbsp best-quality cocoa powder
–> 1 cup sugar
–> a hefty pinch of coarse salt (I used Kosher)
–> 1 1/2 cups milk
–> 2 tbsp unsalted butter, softened
–> 1 large egg, well beaten
–> 1 tsp pure vanilla extract
1) In a medium bowl, whisk together the flour, salt, cocoa, sugar, & salt. Press through a sieve (^like above ^) into a medium saucepan to eliminate any lumps. Whisk in milk.
2) Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens, and make sure you stir it well enough so it doesn’t collect on the bottom –mine almost did! Stir in the butter.
3) Whisk 1 tbsp of the chocolate mixture into the beaten egg and return the pudding in the pan. Stir in the vanilla, and cook to completely thicken, 2 to 3 more minutes. (Unfortunately, something went a *wee* bit awry and my egg scrambled . But this was easily fixed by pressing it into the sieve once again.) Strain through a sieve and pour the pudding into four to six oz. pudding cups. You (or your men ) can gobble them up warm or cold– either way, it tastes great!