Prep 1 hr
Cook 1 hr
From my mother-in-law. This is really easy to do but you have to stir it constantly when cooking it; it burns pretty easily if you don't. They eat it hot with milk poured over it, just a little. I made it with flour. You can add coconut.
- 1⁄2 cup cocoa
- 2 tablespoons cornstarch or 6 tablespoons flour
- 1 cup sugar
- 1⁄2 teaspoon salt
- 2 cups milk
- 3 eggs
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1⁄2 cup walnuts, finely chopped
- Mix dry ingredients together in a saucepan.
- Add milk slowly, whisking to blend.
- Beat the eggs into the mixture.
- Cook until thick, stirring constantly.
- Add butter, vanilla and finely chopped nuts.
- Pour milk over thick pudding to eat.
Unfortunately, we found this pudding to have a grainy texture. My husband doesn't like walnuts so I did not add the nuts. We also did not add any milk before serving, since that is not the way we like our puddings. I have no reason to think either of those changes would caused the grainy texture problem I had, even though I followed the rest of the instructions exactly.
Thanks to being gifted with some wonderful pots, this pudding made up like a dream and tasted oh so good! We are very partial to homemade puddings and have this one filed to my favorites cookbook. Loved this both warm and cold, while the chopped nuts make for special I will likely make it chocolate all the way. Thank you for sharing.
So, I asked my kids how many stars to give this recipe and I got 6 sets of hands at 5 fingers each. Unfortunately, I can't give 30 stars, but will give the 5 max. We all loved this substantial pudding - so substantial, I served it as a meal. I made it with flour as I was out of cornstarch and it worked perfectly. I cooked it over medium heat for a good 20-25 minutes, and actually brought a chair by the cooker as I was afraid to leave and scorch the pudding. Thick, filling, perfect served hot with milk as dienia suggested. This is a keeper!