While the snow is gone, and with it the skiing and snowshoeing, back come the swans, ducks,
crocuses and the long-awaited spring light.
One season ends and another begins.
End a meal with both bitter and sweet flavours, a decadent creamy texture and get an extra bit of calcium and add Vitamins A and D into the bargain.
Puddings are a great family favourite and really are quite simple and quick to make. Be sure to use a rich, deep Dutch process cocoa powder – available at our wonderful deli on Hanson Street.
½ cup granulated sugar
¼ cup cocoa powder, preferably Dutch process
3 tablespoons cornstarch
Pinch of salt
2 cups milk (whole or 2 per cent will give a creamier pudding)
3 ounces dark (semi-sweet) chocolate, chopped or in chocolate-chip form
1 tablespoon pure vanilla
• In a large bowl, whisk together sugar, cocoa powder, cornstarch and salt.
• Mix in one-half cup cold milk and whisk to a paste consistency, removing any lumps. Set aside.
• In a large, heavy saucepan, bring remaining 1½ cups of milk to the boil.
• Slowly pour the hot milk into the sugar/cornstarch/cocoa powder/ salt mixture into the large bowl, whisking the entire time.
• Return the pudding mixture back to the saucepan. Over medium heat, heat pudding to a boil, whisking continually.
• Once you have reached a boil, reduce heat and simmer for about three more minutes.
• Whisk in the semi-sweet chocolate until it has melted.
• Remove pudding from heat and add vanilla.
• Transfer the pudding to a large bowl. Place plastic wrap or waxed paper directly on the surface of the pudding.
• Transfer the bowl to the refrigerator and allow pudding to chill for several hours (unless you want to eat it warm).
• Serve with a dollop of whipped cream or French Vanilla yogurt.
Yield = 3 cups