Best Old-Fashioned Chocolate Pudding


  1. 1/2 C sugar
  2. 1/4 C cornstarch
  3. 3 tablespoons + 1 teaspoon unsweetened cocoa powder (don't worry about leveling but not super heaping)
  4. 1/8 teaspoon salt
  5. 2 3/4 C milk (whole is best but you can also use 2%)
  6. 2 tablespoons room temperature butter (not margarine)
  7. 1 teaspoon vanilla


  1. In a medium saucepan, stir together the sugar, salt, cornstarch and cocoa powder

  2. Whisk in the milk…the cornstarch and cocoa powder will float on top of the milk but as you go on they’ll be absorbed, so don’t worry -but keep the sides of the pan scraped down

  3. Using medium heat, bring the mixture to a low boil, stirring constantly…this step can take up to 15 minutes

  4. Keep the mixture bubbling slowly until it thickens enough to coat the back of your stirring spoon

  5. Remove from heat and stir in the butter and vanilla


  7. Pour into a sturdy bowl and let rest for 10 minutes before covering with plastic wrap…have the wrap touch the surface of the pudding, this prevents a “skin” from forming

  8. Refrigerate and enjoy!

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