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Recipe Swap - No mix: Chocolate pudding from scratch

By Michael Hastings

JOURNAL FOOD EDITOR

Published: March 4, 2009

Erica Davis was the first of several readers to respond to a request for old-fashioned chocolate pudding.

"As a young bride, I was amazed when my husband asked me to get this recipe from his mother -- I had never had chocolate pudding that didn't come from a mix," Davis wrote.

Davis has adapted this slightly. The recipe from her mother-in-law, Louise Davis, calls for just one heaping tablespoon of cornstarch. Erica Davis adds more cornstarch because she prefers a thicker pudding.

Louise Davis' Chocolate Pudding

2 cups milk, divided use

¾ cup granulated sugar

2 1-ounce squares unsweetened baking chocolate

2½ tablespoons cornstarch

1 teaspoon vanilla extract

1. In a medium saucepan, scald 1¾ cup of the milk and all of the sugar. Add the chocolate and let melt thoroughly. Dissolve cornstarch in the remaining ¼ cup cold milk. Slowly add a little bit of the heated mixture to the cornstarch mixture and stir well. Add the cornstarch mixture slowly to the heated mixture and stir. Let mixture boil until big bubbles are formed and it thickens.

2. Let cool, then add vanilla. Pour into bowls and refrigerate until ready to serve.

Help

□ Recipe Swap would like a recipe for sour-cream pound cake.

■ Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.