I still remember as if it was yesterday, the delicious chocolate pudding my grandma used to make for me and my cousins when we slept over at her house. She just made it early in the morning so that by the time we woke up it was chilled and ready! Unfortunately I was not able to get my hands on her awesome recipe so I am experimenting with different ways of making pudding.
During my research I found out that:
1. pudding is made with no eggs. If you use eggs, then you are making custard
2. you can make pudding with gelatin
3. you can make pudding with cornstarch
I have tried both ways, with gelatin and without. The pudding you get using cornstarch is softer and does not set as well as the one with gelatin does, however its consistency is soft and smooth, which I love. With the gelatin method you get more of a Jello style pudding. So it really depends on your taste.
Here are the instructions for both methods. Pick what you like most!
Pudding without gelatin
- 1/3 cup of honey
- 2 cups of whole fat milk
- 4 tbsp cornstarch
- 2 tbsp cocoa powder
- 1/2 tsp vanilla bean paste
- 1 tsp butter
In a bowl whisk together cocoa and cornstarch
Slowly pour in milk and stir until smooth. In a sauce pan heat up the milk mixture together with the honey.
Cook on low heat stirring constantly until it thickens.
Remove from the stove and stir in vanilla and butter.
Portion it up and refrigerate for a couple of hours until ready to serve
Pudding with gelatin
- 1 tsp gelatin
- 170 ml + 30 ml milk
- 70 g sugar
- 10 g cocoa powder
In a medium bowl, combine the gelatin and 30 ml milk. Whisk with a fork to ensure no lumps remain.
In a small sauce pot, combine the sugar, cocoa, salt and remaining milk over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.
Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Pass it through a sieve into serving bowls
Set the bowls, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours (or less)
then serve it
you can also add a slop of whipped cream if you like
or just en joy it as it is