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Learning to Edit |
Betty's Philadelphia Chocolate PuddingAlso known as "Granny's Chocolate Pudding"
Heat all but 1/2 cup milk in a double boiler. (It is traditional to use a pyrex double boiler, but a stainless steel double boiler works fine. If you have an electric range, and you keep a close eye on it, this pudding can be made in a simple saucepan, but be very careful if you stop stirring - it will thicken abruptly and can easily burn.) Mix sugar, cocoa, and cornstarch with the reserved 1/2 cup milk until smooth. Use rounded tablespoons of cornstarch or cocoa for thicker or more chocolatey pudding. (Note that 8 level Tb is equal to 1/2 cup, so if you want to simplify the measuring, you can just use 1/2 to 3/4 cup of cocoa and cornstarch.) When the milk in the double boiler is hot but not scalded **add link or popup here to explain "scalded"**, add the cocoa mixture. Stir until it starts to thicken, then cover and cook 40 minutes, stirring every few minutes. (Note that if you're doing this without a double boiler, you can cook it faster as long as you're very very careful about not letting it burn.) When the pudding is nice and thick (it should gloop off the spoon instead of dripping), add the butter and the vanilla and pour it into a bowl. (This is the step most often forgotten. Add the butter and vanilla!) Refrigerate, uncovered if you like a skin on top or covered with plastic wrap touching the surface of the pudding if you don't. Serve in a bowl with cream. (Milk if there's no cream, but cream is definitely better. This is something that light cream can be used for.) Things to do with it: Dad says that Betty (Granny) learned this from a cook at the Kirk School (in Philadelphia, now closed). Libby sent this recipe to Hershey and got a letter back saying that this is an old, well-known recipe. |