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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of Simply Linked to join the fun!
Food on Fridays with Ann
I was flipping through an old copy of Runner’s World from February and stopped on a recipe for Mocha-Cinnamon Pudding. The photograph showed it poured perfectly into a clear dessert cup and topped with two fresh raspberries.
A craving set in.Must. Have. Pudding.
So I made it, with modifications.Here’s the original recipe (from page 38 of February 2011 Runner’s World), provided by Pam Anderson, author of Perfect One-Dish Dinners (website: threemanycooks.com)—my modifications are indicated in parentheses:Mocha-Cinnamon Pudding(after my modifications, I would rename this: Easy Chocolate Pudding)
- 1/4 C sugar
- 3 T cornstarch
- 2 t instant coffee mix or espresso powder (I’m not a huge fan of mocha, nor are the kids, so I left this out)
- 1/2 t ground cinnamon (I included this, but will leave it out next time for a plain chocolate version)
- pinch salt
- 2 C lowfat chocolate milk (I didn’t have chocolate milk, so I was going to use chocolate syrup with regular milk, but didn’t have that, either; so I just threw in a few semi-sweet chocolate chips and it was delicious)
- 2 ounces bittersweet chocolate, very finely chopped
- 1 t vanilla extract
Whisk the sugar, cornstarch, coffee, cinnamon, and salt in a large saucepan. Whisk in milk over medium heat, then cook for about five minutes, stirring occasionally at first, then frequently, and constantly at the end, until mixture thickens to pudding consistency. Remove from heat; add chocolate and vanilla, whisking until chocolate is smooth. Serve warm or pour into five containers, placing plastic wrap directly on the pudding surface to keep a skin from forming. Refrigerate up to five days. Serves five.Pudding picture by Ann Kroeker.
Oh my, I haven’t had a homemade pudding like this in years. It looks beautiful, and I too am suddenly feeling like I Must. Have. Pudding. I’m pretty sure this is going to be on the menu for dessert tonight!! Thank you for sharing it, and for hosting.
Thanks for hosting. The pudding looks great. I don’t think I have ever made chocolate pudding. I’ll have to keep this in mind the next time I’m looking for a sweet treat.
I’m admiring the dazzling view of the chocolate pudding. What a lovely photo and super simple recipe. Thank you.
Sounds delicious! I love chocolate pudding.
I think I’ll go with the original on this one. Chocolate and cinnamon are very Mexican-y, which is sort of our normal food around here. What you guys call Tex-Mex, we call dinner.
Your pudding looks so yummy. I haven’t made a pudding from scratch in such a long time.
This is my first time here. Thank you for hosting….
I usually adapt the recipe to fit what I have, and I will use 2% plain milk and leave out the cinnamon. I may add a tablespoon of liquid chocolate syrup. The coffee will add nicely. Thanks for the lovely recipe and also thank you for hosting this wonderful site.
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