I originally posted this classic recipe for homemade chocolate pudding right before Mother’s Day 2013, in honor of my mom and as we awaited Everett’s arrival. I go back to this recipe often and thought the photos needed a bit of updating so I’m re-sharing it with you today because… we could all use a little more chocolate pudding in our lives
May 2013, So I didn’t become a mother this Mother’s Day like I hoped but I did get to spend the day with my mother, which was a special treat. We made one of her favorite desserts, a recipe from my grandma, Old Fashioned Chocolate Pudding.
After a while of moping that Everett didn’t make his appearance on or before Mother’s Day and just feeling very pregnant and emotional I decided to try and stay positive and celebrate my mother instead. After all, she had come all this way from Texas to meet her grandson and deserved to be celebrated as well.
My mother is one of the most kind and loving people that you’ll ever meet. She’s always positive and smiling even when circumstances lean otherwise. Selfless, sweet, and generous, she is constantly thinking of others before herself. I hope that some of that has or will rub off on me. She will be an amazing grandmother to Everett.
So, in her honor we watched her favorite movie The Inn of the Sixth Happiness with the classic movie star Ingrid Bergman, and we made grandma’s chocolate pudding. I must say she has good taste in both movies and desserts because I have yet to come across one of either that I didn’t also enjoy.
Here are a few more of her favorite movies, in case you’re like me and enjoy dabbling in the classics:
- 1/3 cup flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 cups milk, (I used 1%, but whole would work well too)
- 2 ounces high quality chocolate
- 3 slightly beaten egg yolks
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- Mix flour, sugar and salt in the top of a double broiler (or put one pot inside of another with water in the bottom pot).
- Heat up milk in the microwave for 2 minutes.
- Add milk gradually, then add in chocolate. Cook until thick, stirring constantly.
- Add a small amount of the hot mixture to the egg yolks (to get the temperature of the eggs up so that they don't scramble in the pudding- this is called tempering). Then stir this mixture into the rest of the hot mixture.
- Cook for 2-5 more minutes, then cool. When almost cool, stir in vanilla and butter.