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Chocolate Cornstarch Pudding
November 07, 2003

I lost my Gran's recipe & was so happy 2 find the same one here! The recipe tastes great as written but over the years I've made a few changes(according to my personal taste)and with a few small adjustments, I prefer it. So, I thought I'd share. Firstly, instead of white sugar, I use 1/2 C packed brown sugar. The molasses in the brown sugar makes this pudding taste richer. The original recipe calls for 3 Tbs cocoa, I heap my Tbs to make it a bit more chocolately. I also find 1/4 C cornstarch was a little too much for me, as the pudding went as firm as jello the next day instead of staying creamy. If u add just over half that amount & cook it slightly longer it gels less. Of course, if you like it that way or are using this recipe to make a chocolate pie or square that you want to keep it's shape when cut, then you'll want to use the full amount. Lastly, I always use evaporated milk when cooking. It just tastes creamier to me. Thanks for posting this recipe, Kelly! Update,July 09: To avoid lumps, put 1st 4 ingredients in saucepan and mix well. If there are any lumps, get in there with your fingers and work them out. If you don't want to do it with your hands you can use a sifter or push them through a sieve. You must have a smooth, lump-free powder before you add your liquid. I also use a whisk and constantly stir. Lastly, it will sometimes thicken before it boils but I find if I don't let it boil for even just 10 seconds, I can taste the cornstarch in it. Thanks :)

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