Who doesn’t love a good chocolate pudding? This is my go to dessert when bringing a meal to a family. I know that I’m using good ingredients and it’s gluten free. These days it’s always good to have a reliable GF dessert recipe under your belt. I promise you’ll be guaranteed chocolatey smiles.
Much to some of my friends disbelief we are not anti sugar in our house. I believe when making a treat the quality of ingredients makes a difference. I love cooking and baking and making treats for my kids. I love having them help me in the kitchen. We all have a good time. Plus, I think it’s a good habit for my boys to help me in the kitchen. Their future brides will be thankful, I’m sure, to have a man that is handy around the kitchen. (Plus, kitchen utensils make great guns and weapons…I have no doubt that I am raising boys!)
Some things to look at….SUGAR. Yes, sugar. We buy organic evaporated cane juice crystals. If your sugar doesn’t specify cane, then you may be getting sugar made from beets. That doesn’t so bad, does it? Except that means it is probably GMO. We buy our sugar in bulk to get a better price. If you can’t afford that up front, try to get a group of friends together and split a 25 pound bag and split the cost, ya’ll will be getting a price break without a big up front cost.
(Affiliate link) Corn starch. I’m picky, I know….make sure that can says Non-GMO.
Salt…we only use sea salt. We use both Real Salt and Celtic sea salt. I like them both and I like that they aren’t stripped of their minerals, which are needed for the body to function.
Vanilla….ahh….a good vanilla smells heavenly. (affiliate link) Real vanilla extract, without fillers, make this recipe. I’ve made it with regular vanilla and I’ve made it with homemade and you wouldn’t believe the difference! Now if you don’t have good quality vanilla, don’t worry, this pudding will still be lick the bowl worthy.
A good quality cocoa powder can also make a huge difference in flavor. (affiliate link) This is a good brand we like.
And milk. I’ve mentioned it before but I highly recommend not buying milk from the store. I won’t get into the good, bad and ugly of it, but for us, we prefer milk from the cow. I know that this recipe heats it and therefore is killing the good enzymes, however, it is not filled with chemicals and hormones.
- 2 cups of sugar
- 1⅓ cup cocoa
- ¾ cup cornstarch
- 1 tsp. sea salt
- 10 cups milk
- 5 tsp. vanilla extract
- Mix dry ingredients together. (Save yourself some dishes and just mix them in the pan you are going to cook the pudding in)
- Pour in the milk and stir. (You are going to have clumps but they will work out as you stir and the milk warms up)
- Over med-med high heat, bring your milk to a boil while stirring constantly.
- When the milk comes to a boil, keep stirring and let boil for 1-2 minutes.
- Turn of the burner, add vanilla and stir in.
- Pour into bowl and let cool. It will thicken more as it cools.
- I like to use a flat bottom wooden spoon, it makes it easier to scrape the bottom and sides as you stir.
- If you don't like pudding 'skin' then cover with plastic wrap as soon as you feel comfortable putting it on your pudding. Literally, let the plastic wrap touch the pudding.
- This pudding is yummy warm and cold.
What’s your favorite gluten free dessert?
This post is linked at the Real Food Forager for Fat Tuesdays.