It should be to scoot on over to my friend Suzanne's blog and whip up a batch of her Killer Easy Chocolate Pudding. I bet you have everything on hand that you need and it takes a whole whopping 10 minutes to make a batch.
The first batch I made using bittersweet chocolate as she suggests and it was so decadent and perfect. But then I was out of bittersweet chocolate and I don't know where all the pudding went so I had to improvise the second batch. I used white chocolate and then used 1/2 tspn almond extract and 1/2 tspn vanilla extract. My, my, my.
To make this gluten free I subbed Bob's Red Mill AP mix for the first batch and then I tried tapioca flour for the second. The had very different textures. The Bob's flour made a very think pudding with a perfect top. The tapioca, a smoother pudding but no top. I think I will try just rice flour next time. Regardless of the flour you use the results will be delicious. I also plan to make some more and put it into the wee bitty Ball Jars so Jorn can take it along with him in his lunch. So go ahead, make some too. If you come up with different flavors be sure to share!
Yay! Pudding! Yours looks fantastic!
Posted by: Suzanne | April 03, 2011 at 05:34 PM
Does anyone other than me and my mom dig a small hole on one side of the bowl of pudding, then scoop all the pudding out from underneath the skin on top, saving the skin for last? Totally gross but the only way to eat real pudding.
Posted by: Mary Collins | April 04, 2011 at 11:01 AM
yes mary!! We always did that too. Instant pudding just doesn't give you that fun! I think I'm in a pudding mood now!
Posted by: karen sue | April 04, 2011 at 01:09 PM
Whoa. I've done a couple of things already today but I think somehow I'll be able to make room for this one. Looks awesome, thanks so much for sharing this!
Posted by: Sarah | April 04, 2011 at 07:45 PM
I've been experimenting with this one for the last few days and I think I came up with a reasonabe recipe for Cherry Cheese White Chocolate Pudding so far. What do you think...?
4 egg whites beaten (in the pan)
1/2 cup gran. sugar
3 T. Tapioca grains (from the box)
2 oz. 1/3 less fat cream cheese (I used 2 mini tubs of the ones that come in a single serving size 4 pack)
12 oz. Lactose free skim milk
1/2 cup white chocolate pieces
1 tea. vanilla
1-6oz. container Greek style cherry flavored yogurt, I used Chobani Cherry Yogurt.
Add first 6 ingredients to your pan and heat until boiling, stirring all the while. About 6 min.s. Remove from heat, add vanilla and stir. Allow to cool before
adding the yogurt. Needs to come to room tempurature. If you want to quick cool, plunge the pan into a sink full of ice cold water and stir every few minutes until desired temp is achieved. Add yogurt and spoon into small bowls and chill. Pudding may be eaten right away or served chilled.
The kids can eat this anytime and they won't know it's healthy for them either.
Posted by: Marie | April 05, 2011 at 02:34 PM
Just made it, but coconut since Alder doesn't like chocolate. Yum.
Posted by: Stacey | April 08, 2011 at 07:20 PM
hmmmm....i see you posted this only one week ago and yet i am off to make my second batch already! it's so good!! ;)
Posted by: rae | April 10, 2011 at 08:47 PM
yum, stacey. how did you do coconut?
Posted by: Abi | April 11, 2011 at 11:04 PM
oh my, my. you know, i've been having trouble getting the texture i really want with gluten free flours. i should try tapioca pearls next. thanks for sharing all your mods :)
Posted by: Abi | April 11, 2011 at 11:11 PM
You are quite welcome. I would like to try it with tapioca flour next to get a smoother texture. I think if you want a more creamier texture, just cut back on the tapioca pearls by 1/2 tblsp.
Posted by: Marie | April 15, 2011 at 09:43 AM
Ok! I still can't stop making/eating this pudding. So, I used cornstarch to thicken this last batch and it was perfect! Just the right thickness, smooth, creamy and so delicious. I also melted the bittersweet chips in a double boiler before I stirred them in. I haven't gotten to making a 'healthier' version yet. I'm sticking to the 'if you makes you feel that good, it can't be bad' line ;)
Posted by: Abi | April 17, 2011 at 11:05 PM