There is nothing like pudding right off the stove, and with five simple ingredients you can put this DIY Instant Chocolate Pudding Mix together in a jiffy and there are no questions as to preservatives or extra ingredients you can’t pronounce!
At one point in my early life, it was just me and my mom. It was hard, more so on my mom than for me. She worked very hard but never left me wanting for love or her time. And one of my earliest recollections of my mom’s cooking was her making cook and serve chocolate pudding over the stove. There was always a saucepan to scrape clean, a big whisk to lick and then we would both dive in to the skin that would form on the top of the still warm pudding. Apple. Tree.
Those memories repeated themselves often, we love our cook and serve pudding, and whether or not our family had grown to include my bonus dad and bonus sister at the time these cook and serve memories had formed, I can’t recollect – but I always remember that warm chocolate pudding was a solely mother and daughter experience. And one that was always full of love.
Ben and I had been scrounging for an instant pudding for a quick dessert this weekend and I knew after tearing apart a lone package in the back of the cupboard that I had all but forgotten about, there had to be a better way to do this. And one that didn’t include things I couldn’t pronounce. Now I can relieve those childhood memories with mom and always have pudding mix on hand.
A big thanks to Brown Eyed Baker for this recipe inspiration – It brought back utterly fond childhood memories. Try out Michelle’s Vanilla Instant Pudding, too! You can’t have chocolate without vanilla!
1 1/4 cup Sugar
1 cup Cornstarch
1 cup Milk Powder
1/4 cup Cocoa Powder
Pinch of Salt
1/2 Vanilla Bean caviar, split and seeded (optional)
For Pudding Mix:
In a bowl, whisk all the ingredients together. Seal in an airtight container for later use.
To Make Pudding:
In a sauce pan, bring 2 cups of milk and 1/2 cup of Instant Pudding Mix to a boil. Reduce the milk to a simmer and stir constantly for about 5 minutes or until the pudding thickens. Remove from stove top, pour into a large bowl and let rest for 5-10 minutes until warm and ready to eat, or place in the fridge and let cool completely.
To prevent the "skin" that forms on cook and serve puddings, press plastic wrap onto the top of the pudding and place in the fridge to chill.
Mildly adapted from Brown Eyed Baker's Vanilla Instant Pudding