Homemade Chocolate Pudding Recipe

Nothing artificial or unpronounceable here

Homemade Chocolate Pudding Recipe

Rich and creamy, this pudding will make you wonder why you buy the processed versions from the store. There’s nothing artificial or unpronounceable here, just good old milk, eggs, sugar, and a few other real food ingredients. Whip up a batch and serve in tiny cups with Oreo cookies for dipping, or larger portions just on its own. I dare you not to lick the bowl.


2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1/3 cup unsweetened cocoa powder
2  1/2 cups milk (1% works well)
4 large egg yolks
2 tbsp unsalted butter, cut into pieces
1 tsp vanilla extract

  In a medium sized saucepan that isn’t on the heat, whisk together the sugar, cornstarch, salt, and cocoa. Gently stir in the milk, a little bit at a time.  You want to be sure to really dissolve the cornstarch well. Next, whisk in the egg yolks.

  Get a sieve and put it over a medium-sized bowl by the stove, and set aside.

  Put the pan on medium heat and stand there, stirring constantly. You can’t leave the pot-and honestly, it’s going to feel like it’s taking forever. If you have an older child that may want to help, here’s your chance to get them involved!

  Whisk, whisk, whisk until the mixture transforms from runny to thick. This happens quite quickly so don’t be alarmed—when the pudding finally has a big bubble blurp up from being good and hot, turn the heat off and cook, whisking, for 1 more minute.

  Take the pudding off the heat and pour into the sieve, gently pushing the mixture through. Don’t skip this step because it will catch any little bits of cooked egg and keep your pudding nice and smooth.

  Stir in the butter and vanilla until the butter melts into the mixture and all is well combined.  Cover with cling film, making sure that it’s directly against the surface of the pudding. Before you serve it, give the pudding a good whisk and the spoon into 4 small bowls or ramekins.

Serves 4

Adapted from Martha Stewart

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom