Choco-Nut Pudding

  • Yield 4 servings
  • Prep 20 mins
  • Cook 10 mins

Ingredients

1/4 cup cornstarch
1/2 cup sugar
5 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups non-fat milk
2 teaspoons vanilla
1/3 cup sweet and spice California walnut sprinkles (see recipe)

Instructions

Stove-top:

  1. Stir together the cornstarch, sugar, cocoa powder and salt.  Shake ingredients through a strainer into a medium saucepan. 

  2. Slowly add the milk, whisking constantly, especially as the pudding thickens, until it begins to boil, about 5-7 minutes.  Boil for 2 minutes, whisking constantly, then remove from heat and stir in the vanilla. 

  3. Scrape the pudding into a bowl, press a piece of plastic wrap directly on the surface and refrigerate; do not stir the pudding as it cools.

Microwave:

  1. Stir together the cornstarch, sugar cocoa powder and salt, then shake them through a strainer into a 2-quart microwave-safe bowl. 

  2. Slowly add the milk, whisking constantly to prevent lumps. 

  3. Cook uncovered at full power for 3-5 minutes, or until mixture is quite hot.  Whisk vigorously and cook 2-4 minutes, or until pudding begins to boil and thicken.  Whisk again and cook a final 2-4 minutes. 

  4. Stir in the vanilla, the press a piece of plastic wrap directly on the surface of the pudding.  Refrigerate until set; do not stir the pudding as it cools.  Spoon the pudding into bowls and sprinkle each serving with one-quarter of the walnut sprinkles.

Makes about 4, ¾ cup servings; 1 serving = ¾ cup, and with sprinkles contains ¼ oz. of walnuts.

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