Basic Chocolate Pudding
makes 4 servings
This simple pudding can be made at the spur of the moment and makes a fine, light end to the meal.
This recipe is part of the Barbara Kafka Dessert Anthology. Never made pudding in the microwave? Buy Barbara's Microwave Gourmet for more excellent cooking tips.
4 teaspoons Dutch process cocoa powder
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 1/2 cup skim milk
prep: 5 minutes
total: 10 minutes
blender (or food processor)
microwave oven
8-cup measure (or 2 1/2 quart) soufflé dish
plastic wrap
fine sieve
4 small ramekins (or serving bowl)
1. Combine all ingredients in a blender or a food processor or whisk thoroughly and blend well, making sure there are no lumps. Pour into an 8-cup measure or a 2 1/2 quart soufflé dish. Cover tightly with microwave plastic wrap. Cook at 100% until the pudding boils in a microwave oven, 4 minutes to 4 minutes 30 seconds.
2. Remove from oven and prick plastic with the tip of a sharp knife. Uncover carefully. Whisk pudding thoroughly and strain through a fine seive. Divide among four ramekins or pour into a serving bowl.
