Chocolate Pudding is one of those recipes that make me wonder at the existence of mixes. The ingredients are everything I have on hand anyway, and it doesn’t take more than 10 minutes from start to finish. I usually make this dairy-free, using vanilla almond milk, but you could totally just use regular milk if that’s what you prefer. It does call for a bit of margarine or butter, but if you are eating dairy-free, chances are you have some dairy-free margarine already on hand. The pudding just needs an extra bit of fat to make it creamy. For vanilla pudding, just leave out the cocoa and add an extra teaspoon of vanilla.
1 1/2 C granulated sugar
1/2 C cornstarch
1/2 tsp salt
1/2 C cocoa powder
4 C milk (vanilla almond milk works well)
4 Tbs margarine or butter
2 tsp vanilla
Combine the sugar, cornstarch, salt and cocoa powder in a medium-sized saucepan. Whisking constantly, drizzle in the milk as one continuous stream. Place over medium heat, continue whisking and cook until the mixture thickens, about 5 minutes. Remove from heat and whisk in the margarine and vanilla.
Chill before serving. Makes 8 servings.