I had some whipped cream left in the refrigerator this morning (we ran out of pumpkin pie before we ran out of the whipped cream) so I decided to make some chocolate pudding for dessert tonight. (Why did I make a pumpkin pie less than a week before Thanksgiving? I have no explanation, but it was really good!)
Top each dish of pudding with a dollop of the leftover whipped cream, and it was a nice finish to tonight's dinner of fresh fish. (Thanks to Chicken Mama for providing the fresh fish!)
The pudding recipe I made this morning is straight out of my More-with-Less Cookbook by Doris Janzen Longacre, published in 1976. It's unique in that it calls for no eggs. I've found this a go-to dessert when our chickens are molting around the first of the year and I ration every egg I get from them.
Here's the recipe:
Quick Chocolate Pudding
1/3 cup sugar or honey
2 tablespoons arrowroot or cornstarch
2 tablespoons cocoa
2 cups milk
Combine above ingredients in a heavy saucepan and cook over low heat until thickened (8-10 minutes) stirring constantly.
Remove from heat and stir in 1 teaspoon vanilla and 1 tablespoon butter.
Serve warm (yuck) or cold (yum). Makes 4-6 servings. Very smooth and very good!
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