Dessert Recipe

Chocolate Pudding

Made from scratch without cornstarch

Have you ever eaten warm pudding?
I know some folks balk at warm pudding. But, I have fond childhood memories of it around the holidays. When I was young, Gramma Mary (my great grandmother) used to make chocolate pudding from scratch on winter evenings and we’d eat it warm. She used to put in a spoonful of really strong coffee — she said it “makes the chocolate sing” — with touch of cinnamon or freshly pressed mint.

Bowls of pudding by PlaygroundAI

Later, as an adult, I learned to make my own chocolate pudding. I had a hard time finding a recipe like Gramma Mary’s. For instance, she used flour instead of cornstarch. Every recipe book I checked used cornstarch.

Then, in Gran’s (Gramma Mary’s daughter) family Bible, I discovered Gramma Mary’s made-from-scratch recipe for her Nanner Puddin’ using flour instead of cornstarch. Through trial and error, I happened on a combination we (my little family) like. The recipe below doesn’t include cinnamon or mint, though. It’s a basic chocolate pudding recipe, good for pudding or pudding-pies, as well as being great eaten cold.

You’ll need a double-boiler and a heat-safe whisk for this recipe. I prefer a nice big wire whisk. A mild warning: You may need a small hot-pad to hold it as the pudding…