P-U-D-D-I-N-G! Wish I was a cheerleader because I’d be doing some high kicks after trying this pudding. Made me think of this SNL skit:
I hope I am like this in my 50′s, I don’t see why not. Perhaps I won’t be pulling up my pants as much. I hope not. Either way, I will be eating pudding no matter what. I found this recipe on All Recipes and it’s so easy!
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1 1/2 cups soy milk
- 1/4 teaspoon vanilla extract
- 1/4 cup white sugar
- 1/4 cup unsweetened cocoa powder
- In small bowl, combine cornstarch and water to form a paste.
- In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.
I used mint extract instead of vanilla and used Vanilla Almond milk, so I kind of have the best of both worlds really. I used a store brand cocoa powder and I think next time I will try to find a higher quality brand, but it was pretty darn good as is. The recipe says it makes 2 servings, yeah, if you’re just sitting there mowing down maybe. More like four servings if you’re using little ramekins. You can fill them 3/4 of the way to allow for four equal servings, or be gluttons like us and fill them to the top and just split them.
Loved the pudding ‘skin’ the best and the mint (instead of the vanilla extract) was really potent, I highly suggest paying attention when adding that as to only put the exact amount. I love mint, but it would have been an over load otherwise.