Chocolate pudding, a popular dessert and snack, got its start as a variation of chocolate custard. Early versions of the recipe can be found in the 1903 edition of Mary Harris Frazer’s Kentucky Receipt Book and Fannie Farmer’s 1918 edition of The Boston Cooking-School Cook Book. Historically, pudding was thickened with eggs and flour, but today cornstarch is more commonly used. National Chocolate Pudding Day is observed on June 26.
Recipe Servings: 2
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup sugar
- 3 Tbsp baking cocoa
- ¼ cup cornstarch
- ⅛ tsp salt
- 2¾ cups milk
- 2 Tbsp butter, room temperature
- 1 tsp vanilla extract
Directions
- Stir together the sugar, cocoa, cornstarch, and salt in a saucepan and set it over medium heat.
- Stir in the milk gradually.
- Bring the mixture to a boil and cook, stirring constantly, for about 2–5 minutes or until it thickens enough to coat the back of a metal spoon.
- Remove the mixture from the heat.
- Stir in the butter and vanilla.
- Let the pudding cool and serve warm or chill it in the refrigerator and serve cold.
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