Tuesday, November 29

No Good Reason G-F/CF Homemade Chocolate Pudding

I know there is no reason to homemake pudding except perhaps to cut costs, to make without dairy and to reduce preservatives. Jello brand and even most no-names are gluten-free, but there is nothing that tastes quite as delicious as homemade chocolate pudding.

To make pudding,

I use

1 1/4 cup pudding pie filling mix (recipe follows)
2 1/2 cups milk (coconut or soy works equally well)
1/2 cup cream (could use liquid non-dairy creamer)
1 tbs. butter (optional)
1 1/2 teaspoon g-f vanilla

Stir together and heat in a saucepan over medium heat until pudding thickens and comes to a soft boil. Remove from heat and stir often as pudding cools. Pour into a pie shell to cool, or serve pudding warm or cold with whipped cream.

Homemade Pudding Mix

1 1/2 cups plus 2 tablespoons unsweetened cocoa powder (I used dutched)
3 1/4 cup granulated sugar
1 1/3 cup cornstarch
1/2 teaspoons salt

Sometimes I add to the powdered mix:

1 box Jello® cook and serve chocolate pudding (this mutes the bitter, harsh flavors of a strong cocoa).

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