William Workman (photo)
I cannot imagine a student who isn’t intimately familiar with chocolate pudding. Every one of us, myself included, has been part of a school lunch trade involving their pudding cup, a pack of Sodalicious, or their Fruit Roll-Ups. However, my memories also involve scenes from my grandmother’s kitchen, or my mother mixing up a treat for dessert. But even now, as I pack my own lunches, this humble dessert remains a welcome addition.
Pudding is the quick and dirty secret of the student diet, from childhood lunches to quick meals in class. It’s simple and delicious, yet so many people don’t think of it as something they can make at home. It’s easy to pick up at the supermarket to pop in your bag for later, or a good way to deal with the milk in your fridge that’s getting a little off; but you can also prepare it at home ahead of time, and you will no longer be confined to shallow plastic of a store-bought pudding cup.
Ingredients
½ cup sugar
2 tablespoons cocoa powder
3 tablespoons cornstarch
2 cups milk
Instructions
Combine sugar, cocoa powder, and cornstarch. Heat milk in saucepan or double boiler, gradually adding dry mixture. Stir constantly until thick. Pour into serving bowls and let set in fridge for 2 to 4 hours or until firm.
