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Tom’s grandmother used to make chocolate pudding for us. I remember the first time I had it, it was different. It had nuts in it. Turns out that it was My-T-Fine pudding with nuts. Tiny little chopped nuts inside chocolate pudding. In the years since, I had found it a few times and made it, bringing back sweet (no pun intended) memories of a special lady. Then we couldn’t find it. I am not even sure that it is even made anymore.
This afternoon, we set about to rectify that and make our own version.
First, I made the chocolate pudding with some delicious dutch process cocoa we nabbed down at the Brattleboro Co-op when we were down there last night for dinner after a closing I had in the area. Then, while the pudding was cooking, I chopped up slivered almonds into tiny pieces and added them to the cooked pudding.
The pudding went into the fridge and we had it for dessert just a little while ago. It was delicious.
- 1 cup sugar
- 1/2 c. dutch process cocoa
- 1/4 c. cornstarch
- 1/2 t. salt
- 4 cups milk
- 2 T. butter (unsalted)
- 2 t. vanilla extract
- 1/2 cup finely chopped almonds
Mix the first four ingredients together in a heavy bottomed pot. Add the 4 cups of milk (we used Lactaid skim milk so my husband could enjoy it with any intestinal issues).
Cook over medium heat, stirring occasionally, until it comes to a boil. Then stir constantly for two minutes more.
Remove from heat and add 2 T. butter (I used unsalted) and 2 t. vanilla extract.
Then I stirred in the chopped almonds, about 1/2 cup’s worth.
Put them into the fridge for at least two hours to set and form that great chocolate pudding “skin”.
This made six ramekins of pudding.