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.
Substitute cow’s milk for soya milk. Increase sugar to
3 Tbl and add 1 tsp pure vanilla extract after pudding is cooked.
Suggests it serves 4
but really… 2.