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⚫ | In a small saucepan, thoroughly combine the starch, sugar and cocoa. Add the mil and stir until very smooth. Cook on medium (to high) heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 – 4 minutes. Pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours until cold and set. |
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⚫ | In a small saucepan, thoroughly combine the starch, sugar and cocoa. |
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Options: |
Options: |
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− | Substitute cow’s milk for soya milk. |
+ | Substitute cow’s milk for soya milk. Increase sugar to 3Tbl and add 1tsp pure vanilla extract after pudding is cooked. |
− | 3 Tbl and add 1 tsp pure vanilla extract after pudding |
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− | is cooked. |
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− | Suggests it serves 4 |
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− | + | Serves 4, really… 2. :) |
Latest revision as of 05:12, 16 January 2010
3 Tbl cornstarch or tapioca starch
2 1/2 Tbl demerara (brown sugar)
2 Tbl unsweetened cocoa powder
2 cups vanilla soy milk
In a small saucepan, thoroughly combine the starch, sugar and cocoa. Add the mil and stir until very smooth. Cook on medium (to high) heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 – 4 minutes. Pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours until cold and set.
Options:
Substitute cow’s milk for soya milk. Increase sugar to 3Tbl and add 1tsp pure vanilla extract after pudding is cooked.
Serves 4, really… 2. :)