to make chocolate pudding "from scratch". This recipe roughly
approximates the pudding you get from a commercial, prepared boxed
Grease a baked enamel saucepan with
butter, tallow or lard. (Use pure tallow or lard that
BHT, or render your own.)
1 pint of whole milk
4 Tablespoons of cocoa
4 Tablespoons sugar or sucanat (unrefined sugar)
3 Tablespoons of organic white flour
1 1/2 Tablespoons of cornstarch (corn flour)
1 Tablespoon of butter
1/4 teaspoon vanilla
Mix milk, cocoa, sugar, flour and
until smooth. Put in greased saucepan and bring to a boil, stirring
constantly with a wooden spoon, until thickened.
Take off heat and add tablespoon of
butter and 1/4 teaspoon of vanilla.
Stir until blended and transfer to another dish or several serving
bowls and refrigerate.
Taste, Health and Community With Naturally Fermented Foods by Nancy
Whole Beast: Nose to Tail Eating by
Fergus Henderson. A little bit too heavy with the sugar, but it helps
explain the mysteries of some types of food preparation. Eliminate the
sugar or substitute honey or sucanat.
An Appreciation of a Misunderstood Ingredient With Recipes by