Ma Ma's Homemade Chocolate Pudding

During my formative years, I did not know that pudding came from a box. Not that I have anything against the instant variety or those handy little snack cups. But for me, real pudding will always come from the stove top. As a child, I loved my grandmother's homemade chocolate pudding. It is pure pleasure. Some people like to serve homemade pudding cold, but I like mine warm. As a kid, I loved marshmallows melted on top, slightly browned. These days, I'm a purist - I like it just plain, without any adornment. The following recipe is the one my grandmother used. I hope you like it; I'm sure your kids will! Do you have a favorite dessert recipe to share? Send it by email to thesoutherndish@gmail.com

Chocolate Pudding
3 squares unsweetened chocolate (3 oz. total) or 9 T. unsweetened cocoa powder plus 3 T. butter
3 c. milk, divided
1/4 c. cornstarch
1/2 c. sugar (or 1/4 c. sugar and 1/4 c. Splenda)
1/4 t. salt
1 t. vanilla extract
miniature marshmallows, optional
whipped cream

In a saucepan, cook 2 2/3 cups of the milk and the chocolate (or cocoa powder and butter. If you're doing it this way, it is easier to melt the butter first, stir in the cocoa, and then add the milk slowly to the saucepan). Stir until chocolate is melted and milk is scalded. Mix cornstarch with the remaining milk in a small bowl. Add the sugar and salt to the cornstarch mixture. Add to scalded milk and chocolate and cook over low heat, stirring constantly, until thick and smooth. Cook for about 5 more minutes to set cornstarch. Remove from heat and cool slightly; add vanilla. Pour into individual dessert cups and top with miniature marshmallows or whipped cream if desired. Or pour pudding into a square 9 x 9 oven-safe dish that you've lightly sprayed with cooking spray and top with marshmallows; then place under the broiler, watching constantly, to just brown the marshmallows. Yum!