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
Ingredients:
- 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)
Directions:
- 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.
- One Year Ago Dream Bars
- Two Years Ago Kale and Potato Soup
- Three Years Ago Le Bete Noir
The Teacher Cooks 
I learned it only takes 10 min. To make and it’s not instant
Do not microwave this recipe too long with out stirring! It will get lumpy!
I learned that stirring is necessary after every few minutes in the microwave and it makes a big difference if you measure incorrectly.
I learned that stirring is necessary and that you shouldn’t over mix.
If you don’t stir the pudding often enough when heating it will form lumps.
very creamy and had the right amount of chocolate.
– if you put it in the microwave for too long it will over cook
I learned that you can make pudding in less than 15 mins and make it in the microwave rather than buying it from the store.
I learned that this pudding is fun to make and doesn’t take much time.
I don’t really need to make pudding with whole milk…So can I just make my own pudding?
i learned how to make a quick and simple non instant pudding
I learned you can make chocolate pudding in the microwave!
i learned it only takes 10 mins for it to get thick i was very shocked
You can thicken the pudding with eggs or cornstarch. And you can cook in the microwave. No stove required!
I learned that you can make pudding in the microwave.
Don’t level the ingredients over the bowl that you are preparing the pudding in
I didn’t know that pudding could be made in the microwave, and taste so good.
I learned that if you dont put as much cornstarch in the pudding it gets lumpy
I learned, you have to stir this oudding frequently, about every two minutes so it will not all stick together. You also must measure ingredians correctly.
I learned that a stove is not necessary for cooking the pudding and a microwave is satisfactory.
I learned that you have to stir frequently so that the pudding won’t overspill.
You have to continually check the microwave when making this pudding because cooking times will vary
I didn’t know that pudding required so much corn starch. Guess we screwed up, right?
Never knew you could make pudding from scratch!
I learned that stirring is necessary after every few minutes in the microwave and it makes a big difference if you measure incorrectly.
I learned that if you use cold milk directly out of the fridge it can lenghthen cooking time.
If you don’t press the plastic wrap down to where it is touching the pudding directly, it will develop a skin on the top as it cools
i learned that you can use a microwave to make pudding.
very clever to do it in the microwave
You should not whip too much; it will cause the starch to separate resulting in a watery pudding.
I learned that when microwaving it, if you don’t watch carefully it could boil over and make a big mess!
I learned that you can thicken the pudding with eggs or cornstarch. And you can cook in the microwave instead of the stove.
I learned that while you are microwaving the pudding you should stop to stir the pudding in 2-3 minute intervals.
I learned that if you take your milk straight out of the fridge, it can lengthen cooking time.
it doesnt tastes like it was made in the microwave
I learned that you can make pudding in the microwave.
make sure to check on temperature level on microwave
Add the butter after all cooking i done and just whip it in.
I learned that you can make chocolate pudding in the microwave.
I learned that if you don’t cook the pudding for long enough, it will be soupy.
If you don’t stir the pudding often enough when heating it will form lumps.
i learned that you need to stir it everytime you take it out the microwave.
YOu have to make sure you stir enough or it will form lumps
I have a little low power microwave, so I decided to make this on my stove. It turned out great! My husband of three years had a mom ( A home-ec teacher, no less!) who didn’t cook at home for her kids. This was my husband’s first taste of home-made pudding! He thinks I am amazing. Thanks!
I’m so glad it was a success! Thanks Patty.
I learned how to make pudding in a microwave.
i lerned that you have to occasionally stir the pudding
i learned that you can make pudding in the microwave
i learned that you need to take it out of the microwave every 2 minutes and stir it well.
I learned that you must keep stiring the pudding for it to thicken in the microwave but not too much and that it will thicken more in the fridge
i learned that you can make pudding in the microwave
I learned that yon have to keep an eye on the pudding or it will not come out correctly.
I learned from this recipe that if you don’t continue to stir the pudding then it’ll come out lumpy.
Do not over microwave!!!
make sure you mix the pudding good and watch it in the microwave or else it will explode.
I learned that stirring is necessary and that you shouldn’t over mix.
I learned that you have to stir the pudding ever two minutes and use a microwwaveable bowl.
I learned that if you keep the pudding in the microwave too long it will explode.
mix pudding every two minutes while cooking.
That you have too take it out of the microwave every 2 minutes or it will exploded the microwave.
That you have too take it out of the microwave every 2 minutes or it will exploded the microwave mot good.
i learned while making this that you have to add the right amount of corn starch in order to make the pudding thicker
THIS TASTE LIK MY MOMS DICK!
i learend that while making puddling every two minutes you have to stir and keep watchining it,or it will burst and be lumpy
When microwaving don’t over time it because if you lave it to long in the microwave the it will explode
a. I learned that chocolate pudding can pressurize when microwaving and could possibly exploded. To prevent this take it out every two minutes and stir.
do not over microwave the pudding because it will explode or become lumpy
Do not level your ingredients over the bowl.
It is important too watch your pudding in the microwave because it can over flow.
you need to be careful while heating the pudding in the microwave, because it could easily burn
If you whip the whipped cream too much if could make butter instead of whipped cream.
take it out of the microwave every 2 minutes to stir
stir every two minutes and watch the pudding to prevent explosion.
whisking the pudding after two minutes will make for a lump free pudding
If you over microwave the pudding can boil over. It will not be as good.
I learned that you need to check your pudding every two minutes and stir or it will explode.
make sure to stir every 2 minutes while cooking in the microwave
I learned that you can make pudding in the microwave and is very easy to do.
I learned from experience that if you do not watch your pudding in the microwave and stir it every two minutes it will explode.
I learned that adding a tad bit of salt will make a big difference in the pudding.
i heard you have to take out the pudding every 2 minutes from the microwave to stir it so it wont be thick.
• Measuring the ingredients correctly is really important because just a tab bit more of salt could make the whole recipe taste differently than it was supposed to.
You can put pudding in the microwave
I usually stir very rapidly so, learning that I shouldn’t stir it too hard or else the starch will separate and cause it to become watery, is great!
This pudding taste great and it doesn’t take long to make but it also depends on the microwave because they are not made equally.
I learned that if you use cold milk directly out of the fridge it can take longer to cook
it would be good cold, too
Stir constantly to prevent the mixture from burning.