Yes, I have conquered a fear, homemade pudding, now that I’ve made it I can’t really remember what made me so wary. I asked my mom if she had ever made pudding NOT from a box, her answer was never. My grandmother probably made pudding from scratch as a young girl but my mom doesn’t remember homemade pudding being made when she was growing. Except plum pudding but that’s a completely different beast altogether right there.

There is a generational gap in our country, you want pudding you need a box of mix and some milk, voila pudding! My mother made pudding that way, her mother at some point switched to making pudding that way and the technique and know how is lost. This can actually be applied to many foods that come in convenient packages. Rice-a-Roni only broken spaghetti and rice. Mac and Cheese, uh yeah orange cheese sauce and noodles. Cocoa is unsweetened cocoa powder, milk and sugar. The convenience of the packages makes us forget there are other ways to go. We as a nation forgot we can cook without a box because we never learned. An entire generation, in some cases two, were raised without basic food preparation knowledge. I think everything you can buy in a handy package of instant goodness can be made from scratch. And if not do I really need it? Because if I can’t whip up ____in my kitchen from conventional ingredients do I really need it? And yes I am talking about myself too because believe it or not I still buy food in boxes, just not chocolate pudding anymore.

Chocolate Pudding
1/2 cup cornstarch
3/4 cup sugar
1/4 cup cocoa powder
1/4 teaspoon cinnamon
pinch of salt
1 cup sugar
1 1/2 cups cream
1 1/2 cups milk
5 ounces unsweetened chocolate, finely chopped
1 TBSP butter

mix the dry ingredients in a 4 quart pan
mix the cream and the milk together
add one cup of the cream mixture to the cornstarch mixture, stir to until the lumps disappear
add the rest of the cream mixture
place the pan over medium heat cook whisking constantly for 5 minutes
add the chopped chocolate, stir until melted
remove from heat stir in the butter until melted
cover with plastic wrap right on the pudding to keep it from getting a skin
cool for 45 minutes then spoon into bowls and serve warm or cover and refrigerate

just off the heat about to be covered
cooled and ready for eating

A bit more work, but the results are worth it. My 7 year thought it was too chocolaty, there can be no such thing right? I mean really, silly boy. The other little boy refused it out right, thought it was lies and blasphemy to make pudding NOT from the box. Wow tough crowd, fortunately this meant my husband and I got to nibble on it for a couple days with no little boys demanding bites. After a day in the fridge it set up pretty firm, it was almost like eating a truffle without the the coating and no silly serving sizes.

Peace and Love–