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.


Chocolate Pudding

INGREDIENTS:

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

PREPARATION:

• 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