I think that I have found the perfect pudding for you! There will be no more instant pudding nor will there be the yucky pudding that is ready made in those plastic tubs. This is put together in less than 10 minutes from start to finish. It is a really rich chocolate pudding that no one will believe you made in the microwave.
When I posted the recipe on my Promethean board one of my students said, ” Beginner skill? Mrs. Lupo you know that we are way beyond beginners now!” That being a true fact we still have only 45 minutes to get the job done. This recipe was just the perfect fit! So here are my tips for the pudding after making it twice at home, 4 times for my students, and 24 groups of students making it. Now yours will be perfect!
- Measure correctly – I cannot stress this enough. If you are a beginner you might not realize that just a tad more salt in this recipe will make a big difference.
- Don’t level the ingredients over the bowl that you are preparing the pudding in. That defeats the purpose of leveling the ingredients. The overflow ends up in the bowl giving you more of the ingredient than you need.
- If your milk comes straight out of the refrigerator it could lengthen the cooking time.
- All microwaves are not created equal. I have 6 in my lab and all of them cook differently. Keep an eye on it while cooking. We had a couple of overflows!
- After the first 2 minutes of cooking time be sure to whisk all the dry ingredients well to ensure that you will have a lump free product.
- Stirring is necessary. But you should not go into a crazy whipping frenzy . It will cause the starch to separate resulting in a watery pudding.
- I like the pudding warm, but it still needs to thicken in the refrigerator for about 30 minutes before serving.
Hershey’s Chocolate Pudding from Hershey’s
Yield: 4-5 servings
- 2/3 cup sugar
- 1/4 cup cocoa
- 3 Tablespoons corn starch
- 1/4 teaspoon salt
- 2 1/4 cups milk ( I used whole milk)
- 1 teaspoon vanilla
- 2 tablespoons butter
- Whipped topping (optional)
- Stir together sugar, cocoa, cornstarch, and salt.
- Add milk and stir. It will not stir together well until after the first two minutes of cooking so don’t worry about the lumps.
- Microwave on high for 7 – 10 minutes, stirring every 2 minutes.
- Stir in butter and vanilla.
- Pour into individual dishes. Cover with plastic wrap. Press it directly on the surface to keep a skin from forming on the top.
- Serve warm or refrigerate for 2 hours.
- Top with whipped topping if desired.