Have you ever just woken up one day and thought to yourself: self, I need some chocolate pudding, pronto ?
I haven’t. But good for you if you have!
I’m not big on pudding. Maybe it’s because I find it overwhelming. It’s either too sweet or too rich. Or maybe it’s because my Mom fed it to me one time when I was sick and I barfed it back up (that sure does have a way of making you hate something forever). But whatever the reason, I’m not a fan.
I’ve tried many different pudding recipes over the years in my attempt to like such a glorious snack. I’ve tried the store bought versions, I’ve tried the sweetened with honey or maple syrup versions. I have tried making it with eggs, I’ve tried making it with a roux. I have liked none.
So the very fact that I made pudding the other day was as surprising as tripping over a frozen mound of chicken poop in January. You just can’t really believe it happened.
From the stand point of a pudding hater, let me tell you that this was good. Like pretty damn good. Like I’m going to make that again good.
I believe the truth lies in the fact that this recipe is egg free, and I didn’t add butter at the end.
HOLD THE PHONE. Did April just say she DIDN’T add butter? What in the what?
Precisely. I thought you might say that. But the combination of everything else and the lack of egg and butter seemed to do it. In place of the butter I used coconut oil which gave the pudding a wonderfully mild coconut taste. (Dan didn’t even notice, that’s how mild.) Next time I may use peanut butter. Substitute what you like, or if you like your pudding rich use the butter. The beauty about this recipe is it is totally versatile. Sub in coconut milk or almond milk instead of animal milk. Use whole milk for a creamier pudding or skim milk if that’s what you drink. I’ve made this with goat milk and store-bought whole milk, but I may make a vegan version of this with coconut milk sometime in the near future.
For all those pudding haters out there, give this one a try. The truth is in the….pudding.
You Will Need:
1/2 cup organic cane sugar
3 heaping tablespoons of unsweetened cocoa powder
1/4 cup arrowroot powder or cornstarch
Pinch of salt (I used roughly 1/4 teaspoon – salt enhances chocolate so don’t skip it)
2 1/2 cups milk (Coconut, almond, whole, skim, whatever you want)
1 teaspoon vanilla extract
2 tablespoons coconut oil (or butter).
In a pot combine the sugar, cocoa powder, arrowroot powder, and salt. Whisk all together and make sure there are no lumps.
Turn the burner on medium and slowly add the milk, whisking constantly until combined.
Bring to a boil over medium heat, stirring occasionally. When the pudding begins to thicken or if it feels like it is sticking to the bottom of the pan, start stirring constantly.
Allow to bubble for 2 minutes, still stirring constantly so it doesn’t burn.
Remove from heat and stir in vanilla and oil.
Can be served hot or cold.
Add a few fresh berries, maybe a dollop of fresh whipped cream and BAM you have got yourself a treat! Or make a chocolate cake and pour it over the top. Or eat it with ice cream. Or with your finger. The possibilities are endless!
Truth be told I gobbled this pot of pudding down before Dan could even get a lick. Because, I’m a bit of a heathen. Dan says he is skinny because he works a lot, the truth be told it’s because his wife gobbles down every delicious treat there is in the house.
There. I’m glad that’s out there.
He’s also currently outside doing farm work, so now would be a good time to make another pot full o’ chocolate pudding and not be disturbed……..
(Pushes chair back so fast it falls over. Throws dog out of the way on the way to the kitchen.)