It is a sad fact that most folks under the age of 60 don’t remember how to make homemade chocolate pudding from scratch. Boxed pudding (like Jell-O Brand – yikes!) was introduced to the American public during the processed food explosion that gained momentum after WWII ended.
The incredible ease of making instant pudding by just emptying a box of sugar/chemicals into a bowl and mixing in some milk quickly eliminated any memory of how to cook homemade chocolate pudding over the stove with real ingredients!
Fortunately, parents with children who love pudding are rediscovering the old way of making this traditional dessert. With the use of GMO sugar everywhere in processed foods and unlabeled in the United States and Canada, the only way to fight back is to go old school.
There is one brand of European gourmet chocolate pudding mix that you can now buy at the healthfood store that has passable ingredients (check it out here). It contains organic sugar and organic corn starch, and if you make it with whole milk, it is almost as healthy as homemade. The problem is, though, it doesn’t contain any eggs like the chocolate pudding recipe below. Eggs add a large amount of nutrition and brain building fats, so if you enjoy pudding often, you really should learn to make it yourself.
Homemade Chocolate Pudding
There’s not doubt that warm chocolate pudding cooked over the stove is the ultimate comfort food. There is no reason why it can’t be full of nutrition as well!
After you try this recipe, I guarantee you won’t be buying boxed pudding even organic brands (a la “chemicals in a box”) ever again. Your children (and YOU) will love this.
This video of how to make homemade pudding may prove helpful for those of you that are visual learners.
Traditional Homemade Chocolate Pudding Recipe
Easy homemade chocolate pudding recipe just like Grandma used to make. No boxes, GMOs or other junky ingredients. Warm and the ultimate comfort food cooked right on the stovetop.
Ingredients
- 3 cups whole milk preferably nonhomogenized and grassfed
- 2 eggs extra large
- 1 Tbl grassfed butter
- 1/4 cup flour preferably freshly ground
- 1/2 cup cocoa powder
- 1/2 cup sucanat
- 4 drops liquid stevia
- 2 tsp vanilla extract
Instructions
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In a large saucepan, combine sugar, flour and cocoa or carob powder. Stir in milk.
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Cook and stir with a whisk over medium heat until the mixture is thickened and bubbly. Cook a couple more minutes and then remove saucepan from heat.
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In a small glass bowl, beat eggs or egg yolks and then gradually stir in about a cup of the cooked mixture all the while whisking vigorously.
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Return egg/milk mixture to the saucepan and put back on medium heat. If using eggs, cook/stir until nearly bubbly but not a boil. If using yolks cook/stir to a low boil. Reduce heat and cook/stir for a couple more minutes.
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Remove homemade chocolate pudding from heat. Stir in butter, stevia, vanilla and optional chocolate extract. Let cool for 5 minutes and serve warm.
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Spoon out the uneaten portion into single serving homemade chocolate pudding snack cups with lids and you have healthy lunchbox pudding cups!
Recipe Notes
If a caffeine free chocolate pudding is desired, substitute carob powder for the cocoa powder and add 2 tsp chocolate extract.
You may use 4 egg yolks instead of the 2 whole eggs if you wish to get even more healthy fats into this pudding!
More Pudding Recipes!
This blog features numerous healthy pudding recipes to try. All are made using the traditional method with only whole ingredients.
- Egg Custard Pudding
- Bread and Butter Pudding
- Homemade Creme Brulee
- Jello Pudding
- Macademia Nut Pudding
- Thai Custard Pudding
- Homemade Vanilla Pudding
- Russian Custard
- Coconut Milk Pudding
Sarah, The Healthy Home Economist
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Could arrowroot be substituted for the cornstarch? Did anyone try with honey yet? I think that sounds wonderful!
Hi, quick question on this. How long will it keep in the refrigerator. I would love to make this for dessert on a Sunday night and use it for the kids lunch Monday and Tuesday… but I am not sure if it will keep.
I’m thinking of substituting the sucanat for honey since that’s what I have on hand… has anyone done that?
just made the chocolate love it thanks and with my first goat milk
Julie and I would ask if the flour can be nongluten—-I would love to try this with coconut flour or almond flour —-anybody have experience with that?
Sarah, you are a treasure!
Jean in California
Sarah,
This sounds wonderful! I will have to try the recipe. I am one of the box pudding mix victims, I am embarrassed to say. No longer! 🙂
Do you have any idea how to make a raw milk pudding? I wonder if you could use gelatin to thicken it with a little hot water then add to the milk and other ingredients. Maybe honey would mix in the milk with the stevia to sweeten and not leave a grainy texture?
Beth
I was hoping to find the same thing. It seems a shame to cook our raw milk and lose all those benefits. If someone figures out a recipe, please let me know. 🙂
If it makes you feel any better, cooking raw milk does not denature the proteins like pasteurization does 🙂 You do lose enzymes though.
Hi All- Anyone know if this can be made with gluten free flour such as Brown Rice Flour or Bob’s Red Mill All Purpose Baking Flour? Thanks for any info you can give.
I just made the chocolate pudding for my family. We all loved it! Thanks for sharing! I'll be making it again.