Skip the box of pudding and make it homemade with this easy to make recipe for Martha Stewart’s Chocolate Pudding.
If you have never tried homemade pudding you should give this recipe a try.
Why make homemade pudding?
Homemade pudding tastes better. At least in my opinion homemade pudding is better than the box of pudding mix or the premade store bought pudding.
Homemade pudding only uses a few basic ingredients. It takes a few more minutes to make, but it really doesn’t take that long to make. The extra time is so worth it.
Making homemade pudding, like Martha Stewart’s Chocolate pudding, also allows you to control the ingredients. When you make it homemade you know exactly what is in it.
Old Fashioned Chocolate Pudding Recipe
Martha Stewart’s chocolate pudding is a basic old fashioned chocolate pudding recipe.
The recipe came from the Everyday Food Magazine September 2004 issue. I followed her recipe for pudding exactly as she had it.
However, I did use Cool Whip instead of homemade whipped cream. Since it is Martha, she makes homemade whipped cream. I didn’t have any cream to make homemade whipped cream so I just used Cool Whip.
I am pretty sure that Martha would not approve of using Cool Whip, but we don’t need to tell her.
Is pudding gluten free?
Most pudding is gluten free, but not all pudding is gluten free. Martha Stewart’s chocolate pudding recipe that I am sharing today is gluten free.
That means it is normal food that just happens to be gluten free!
Other Pudding Recipes
- cocoa powder
- chocolate chips
- whipped cream – optional for serving
- 2 1/4 cups milk, divided
- 1/2 cup sugar, divided
- 1/4 teaspoon salt
- 3 tablespoons unsweetened baking cocoa
- 2 tablespoons cornstarch
- 1 cup semisweet chocolate chips
- 1 tablespoon butter
- 1 teaspoon vanilla
- optional - whipped cream for serving
- In a saucepan bring 2 cups milk, 1/4 cup sugar, and salt to a boil over medium heat. Stirring occasionally.
- While milk mixture is heating, in a bowl whisk together the remaining 1/4 cup sugar, cocoa powder, and cornstarch. Whisk in the remaining 1/4 cup milk until smooth.
- Slowly whisk cocoa mixture into hot milk mixture.
- Whisk constantly until thickened, bringing to a boil.
- Once thickened remove from heat and stir in chocolate chips, butter, and vanilla.
- Stir until chocolate chips and butter are melted and smooth.
- Pour pudding into a bowl or individual custard type cups.
- Cover with plastic wrap, pressing the wrap directly onto pudding, to prevent a film/skin from forming.
- Cool to room temperature and then store in the refrigerator.
- Serve with whipped cream if desired.
Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 150mgCarbohydrates: 43gFiber: 2gSugar: 37gProtein: 4g
Nutritional values are approximate and aren't always accurate.