- 1/4 cup corn starch
- 1/3 to 1/2 cup sugar
- 3 cups milk
- chocolate chips or cocoa to taste
- 1 tablespoon butter
Stir (or sift if you want to get fancy) the corn starch and sugar together, then slowly stir in the milk.
Heat the mixture on the stove in a double-boiler. If you don’t have a double-boiler, just use your thickest-bottomed saucepan,
put it on very low heat and stir frequently. In a double boiler you
can stir less often. Your pudding should start to thicken after
about ten minutes.
While it thickens, add your chocolate. There is debate in my household about what to use: my husband prefers cocoa powder, while I remain loyal to chocolate chips.
Keep heating and stirring. The pudding will gradually get thicker and then all at once it will go through what my husband the chemist calls a “state change” and become, well, pudding. You’ll know it’s done when you can pass a spoon through it and see the bottom of the pan in its wake.
When that happens, add one tablespoon of butter, and give it a final stir.
Take it off the heat and scoop it into individual bowls. If, like my husband, you find the idea of waiting to eat your pudding ridiculous, you can enjoy it hot off the stove. I chill mine for a few hours, because that’s how I was raised.