Baba’s Homemade Chocolate Pudding

(Somebody was recently asking me about this recipe and because it is JUST SO GOOD I decided to repost it.)

Baba's Chocolate Pudding

My cousin-in-law, Tara, gave me her grandmother’s (baba means grandmother in polish, I think she said…) recipe for homemade chocolate pudding. She was also kind enough to say that I could share this fantastic recipe with my readers.

I am so grateful that she did because, oh my, you MUST try this recipe. You will never use boxed pudding ever again! Well, I won’t for sure. Seriously, it is not much more involved than making the “cook and serve” version of boxed pudding and tastes so much better!

Baba’s Homemade Chocolate Pudding

pudding ingredients

Forgot to put salt in the picture, but make sure you add it to the pudding mixture.

  • 1/2 cup sugar
  • Cocoa (1/4 – 1/2 cup depending on how chocolate-y you want your pudding. I used 1/2 cup. 🙂 )
  • 1/4 cup cornstarch (Tara said the Argo brand is the best cornstarch to use, but use whatever you have on hand.)
  • 1 pinch of salt (about 1/8 teaspoon)
  • 2 3/4 cups milk
  • Dash of vanilla (about 1/4 teaspoon)
  • Pat of butter (about a tablespoon)

cookingpudding

1. Combine all ingredients in a medium saucepan.

2. Bring to a slow boil, stirring constantly. (USE A WHISK!)

3. Pudding will thicken as it cooks. Serve warm or cold, as you would boxed pudding.

Tara suggested pouring the warm pudding over really good pound cake. When I served the pudding, I served it cold on the side of the pound cake with some homemade whipped cream. It was so delicious and a huge hit with the family. I also use this recipe when I make chocolate pudding pie.

That’s it! See, there is no reason to waste your money or consume artificial flavorings or colorings in your pudding every again. 🙂

****************

Tweetable: Homemade Chocolate Pudding

Katie’s Tuna Pie

*I am reviving this recipe because I found it while I was preparing the menu for the week. I can’t believe that I haven’t made it in such a long time because it used to be one of our favorites! I have a gluten-free pie crust in the freezer so I think I will make it tonight. 🙂

This is my go-to recipe for tuna casserole (a.k.a. pie), which I owe to my friend, Katie. It is absolutely one of my family’s favorite recipes!

: Tuna Pie Casserole
  • 2 cans tuna, drained
  • 1/2 cup mayo
  • 1/2 cup milk
  • 2 eggs
  • 1 tablespoon cornstarch
  • 2 cups shredded Swiss cheese
  • 1/3 cup green onion (scallions), green parts only, thinly sliced
  • Salt and pepper to taste
  • 1 uncooked deep-dish pie shell (I usually use the ones from the frozen section)
  1. Mash tuna in small bowl.
  2. Combine mayo, milk, eggs, and cornstarch in a large bowl. Beat until smooth.
  3. Add tuna, cheese, onion, salt and pepper to above mixture and mix to combine.
  4. Pour into an uncooked pie shell.
  5. Bake in a preheated, 350 degree oven for 35-40 minutes or until browned and set.
  6. Let sit 3-5 minutes before cutting and serve.
  • To prevent contents from pie shell over-flowing into the oven, put filled pie on a cookie sheet before putting in oven.
  • Sometimes I will put this together in the morning and then refrigerate until ready to bake off for dinner.

Other recipes you may enjoy:

Mango salsa

Chewy Brownies

Tostado Beef Casserole