CHOCOLATE VANILLA PUDDIN’ CUPS

Classic pudding cups are a must-have. Whether you like your pudding warm or cold, these little cups are sure to delight everyone. Soy or hemp milk will help make a richer pudding, but other non-dairy milks work fine in this recipe.

INGREDIENTS

    VANILLA PUDDING:

    1/3 cup evaporated cane sugar

    3 tablespoons cornstarch

    2 cups non-dairy milk of choice

    1 tablespoon non-dairy margarine

    1 teaspoon vanilla extract

    CHOCOLATE PUDDING:

    1/3 cup evaporated cane sugar

    2 tablespoons cornstarch

    2 tablespoons unsweetened baking cocoa, sifted

    2 cups non-dairy milk of choice

    1/4 cup non-dairy semisweet chocolate chips

    1 tablespoon non-dairy margarine

    1 teaspoon vanilla extract

    Makes 6 puddin’ cups

DIRECTIONS

      To make the vanilla pudding, in a large saucepan, combine the sugar and cornstarch, and whisk until there are no large lumps. Whisk in the milk until combined and cook over medium-high heat, whisking constantly, until the mixture begins to bubble, 7 to 10 minutes. Lower the heat and cook until the pudding is thick and coats the back of a spoon, about 5 more minutes. Remove from the heat and mix in the margarine and vanilla, whisking until combined. Let the pudding cool for about 20 minutes, whisking every few minutes to keep a skin from forming.

      To make the chocolate pudding, in a large saucepan, combine the sugar, cornstarch, and cocoa powder, and whisk until there are no large lumps. Whisk in the milk until combined and cook over medium-high heat, whisking constantly, until the mixture begins to bubble, 7 to 10 minutes. Lower the heat and cook until the pudding is thick and coats the back of a spoon, about 5 more minutes. Remove from the heat and mix in the chocolate chips, margarine, and vanilla extract, whisking until combined. Let the pudding cool for about 20 minutes, whisking every few minutes to keep a skin from forming.

      To make the pudding cups, use a large spoon to layer six 4-ounce canning jars with pudding roughly 2 tablespoons at a time, alternating layers of vanilla and chocolate. Gently rock the jars to help the layers settle. If you’re anti–pudding skin, you can press waxed paper or plastic wrap against the top layer of pudding in each jar to keep a skin from forming. Pudding can be enjoyed warm, or refrigerate for at least 2 hours if you prefer a cold pudding cup.