It is a sad fact that most folks under the age of 60 don’t remember how to make homemade chocolate pudding from scratch. Boxed pudding was introduced to the American public during the processed food explosion that gained momentum after WWII ended.
The incredible ease of making instant pudding by just emptying a box of sugar/chemicals into a bowl and mixing in some milk quickly eliminated any memory of how to cook homemade chocolate pudding over the stove with real ingredients!
Fortunately, parents with children who love pudding are rediscovering the old way of making this traditional dessert. With the use of GMO sugar everywhere in processed foods and unlabeled in the United States and Canada, the only way to fight back is to go old school.
There is one brand of European gourmet chocolate pudding mix that you can now buy at the healthfood store that has passable ingredients (European Gourmet Bakery). It contains organic sugar and organic corn starch, and if you make it with whole milk, it is almost as healthy as homemade. The problem is, though, it doesn’t contain any eggs like the chocolate pudding recipe below. Eggs add a large amount of nutrition and brain building fats, so if you enjoy pudding often, you really should learn to make it yourself.
Homemade Chocolate Pudding
There’s not doubt that warm chocolate pudding cooked over the stove is the ultimate comfort food. There is no reason why it can’t be full of nutrition as well!
After you try this recipe, I guarantee you won’t be buying boxed pudding even organic brands (a la “chemicals in a box”) ever again. Your children (and YOU) will love this.
This video of how to make homemade pudding may prove helpful for those of you that are visual learners.
Traditional Homemade Chocolate Pudding Recipe
Read the print-ready version from the original article.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Sarah Pope
Ingredients
- 3 cups whole milk preferably nonhomogenized and grassfed
- 2 eggs extra large
- 1 Tbl grassfed butter
- 1/4 cup flour preferably freshly ground
- 1/2 cup cocoa powder
- 1/2 cup sucanat (whole cane sugar)
- 4 drops liquid stevia
- 2 tsp vanilla extract
Instructions
In a large saucepan, combine sugar, flour and cocoa or carob powder. Stir in milk.
Cook and stir with a whisk over medium heat until the mixture is thickened and bubbly. Cook a couple more minutes and then remove saucepan from heat.
In a small glass bowl, beat eggs or egg yolks and then gradually stir in about a cup of the cooked mixture all the while whisking vigorously.
Return egg/milk mixture to the saucepan and put back on medium heat. If using eggs, cook/stir until nearly bubbly but not a boil. If using yolks cook/stir to a low boil. Reduce heat and cook/stir for a couple more minutes.
Remove homemade chocolate pudding from heat. Stir in butter, stevia, vanilla and optional chocolate extract. Let cool for 5 minutes and serve warm.
Spoon out the uneaten portion into single serving homemade chocolate pudding snack cups with lids and you have healthy lunchbox pudding cups!
Recipe Notes
If a caffeine free chocolate pudding is desired, substitute carob powder for the cocoa powder and add 2 tsp chocolate extract.
You may use 4 egg yolks instead of the 2 whole eggs if you wish to get even more healthy fats into this pudding!
This article was originally published on thehealthyhomeeconomist.com.
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