I know a good meme to swipe when I see one!

As requested elsewhere, he is our favorite chocolate pudding recipe. It’s easy enough that Michael was able to make it by himself when I had the flu.

The recipe comes from Nancy Baggett’s All American Dessert Book, which has fast become one of the first books I reach for when I want something sweet. Not only are the recipes easy to follow, the pictures in the book are real, and by that I mean the pans looked like they’ve been used for years, and the desserts look scrumptious but also look like they were prepared by a human being–things are spilled and just a little bit messy. I sometimes even flip through this book just to drool over the pictures.

I also like the paragraphs that accompany the recipes, talking about how she found the recipes, or something interesting she thought about the recipe.

Chocolate Pudding
2/3 cup sugar
3 1/2 tbsp cornstarch
3 tbsp cocoa (I use Dutch process cocoa)
1/8 tsp salt
3 1/2 cups whole or reduced fat milk (NO skim)
2 tbsp unsalted butter (if using 2% milk)
4 oz bittersweet or semisweet chocolate, coarsely chopped
2 1/2 tsp vanilla extract (I use Mexican vanilla rather than Madagascar bourbon vanilla in this recipe.)

Stir together sugar, cornstarch, cocoa, and salt. Add ~ 1/4 cup milk and stir until dry ingredients are incorporated. Add remaining milk and butter. Bring to a boil over medium heat, constantly stirring. Cook for 2 to 2 1/2 minutes, until mixture thickens, and then immediately remove from heat. Stir in chocolate, and then once all the chocolate is melted, add the vanilla.

Strain mixture through a sieve into individual serving ramekins. Cover and refrigerate for at least 2 1/2 hours. Serve with fresh whipped cream.

I particularly like it with fresh strawberries and fresh whipped cream.