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One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for us at Christmas—at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. The home my husband and I moved into 11 years ago is unusual. We're retired farmers, and it's built from knotty pine—out of an old barn and hog house! The inside is wood. Donald, who enjoys woodworking, refinished the boards.
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 360 calories, 16 g fat (9 g saturated fat), 138 mg cholesterol, 270 mg sodium, 49 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Old-Fashioned Chocolate Pudding in Country Woman November/December 1991, p33
Save Crumbs for Topping Ice Cream“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
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Reviewed on Feb. 03, 2011 by angela35223
This recipe reminds us of brownies. It was very thick and had a smooth texture.Everyone loved it.
Reviewed on Mar. 28, 2010 by amj_baker
I don't have a double boiler, but I tried the microwave and it worked fine. You do have to carefully stir in the flour mixture, though. It only took a few minutes and it was really good.
Reviewed on Dec. 11, 2007 by momofdthomas
This is to die for! It does work the way the directions say, w/o stirring, but once while I wasn't paying enough attention, I stirred it up. That worked just as good. Thanks so much for sharing this. I double it and we eat off it the rest of the week....ok maybe just the next night.
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