Unfortunately, homemade pudding takes a little time to cool and set. The recipe didn't indicate exactly how long, but I think that it would take about four hours. Seeing as I didn't even start this recipe until 6:30 p.m., I was sound asleep by the time it was ready to be eaten.
The consistency was a little thinner than the instant pudding that I'm used to, but it could be due to several factors: an ingredient substitution, using low-fat milk, or even not cooking it for long enough. Or maybe homemade pudding is just a little thinner than instant. However, the flavor is excellent and I would definitely attempt homemade pudding again.
1/2 cup white sugarDirections:
1/3 cup unsweetened cocoa powder
3 tbsp cornstarch (I didn't have any, so I substituted 6 tbsp flour)
2 cups milk
2 tsp vanilla
- In a microwave-safe bowl, whisk together the sugar, cocoa, and cornstarch/flour. Gradually add the milk while whisking so the mixture doesn't have any lumps.
- Microwave for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring for 2 - 4 minutes between cooking times, until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then chill in the refrigerator.