I strive for the road to feel as much like home as possible for our family, so I try to take along as much homemade goodness as I can. One day Daisy suggested we make this pudding, place it in individual containers, and take them on the bus to share. What a great idea! Everybody had their own portion, and it was a nice little cozy dose of home.
Makes 4 servings
1½ CUPS SUGAR
¼ CUP UNSWEETENED COCOA POWDER
5 TABLESPOONS CORNSTARCH
ONE 12-OUNCE CAN EVAPORATED MILK
3 CUPS MILK
PINCH OF SALT
1 TEASPOON VANILLA EXTRACT
1 TABLESPOON BUTTER
Combine the sugar, cocoa powder, and cornstarch in a medium saucepan. Stir in the evaporated milk and fresh milk and bring the mixture to a boil over low heat. Cook, stirring occasionally, until the pudding has thickened, about 5 minutes. Remove the pudding from the heat, add the salt, vanilla, and butter, and stir to mix well. Serve the pudding warm or refrigerate it.
SOUTHERN SIMPLE: To keep pudding from forming a thick skin on top, press plastic wrap directly on the surface of the pudding.
SOUTHERN MOTHER: When my mama makes this, she stirs everything together well, then cooks it in the microwave for 5 minutes. Stirs well again. Cooks for another 5 minutes. Stirs and checks the consistency. If it needs more time to thicken, she’ll cook it in shorter increments, stir, and cook till it’s done.
SOUTHERN MOTHER: I like to serve this intensely chocolaty pudding with whipped cream and a variety of candy sprinkles, like chopped Butterfingers, Hershey bars, or peppermint chocolate.