Rocky road pudding

Lately, I’ve been trying to cut back on eating out and making my own food at home. During the odd times, I’ll be able to make something that’s worth while but other times all the work isn’t worth that much. It’s nice to experiment to see the end result of some of my attempts because this way, I’ll figure out what I can and cannot cook.

  • 2 1/2 cups (625 mL) milk
  • 1/3 cup (80 mL) granulated sugar
  • 1/3 cup (80 mL) unsweetened cocoa powder
  • 3 tbsp *45 mL) cornstarch
  • 2 eggs
  • 1 1/4 cups (300 mL) semisweet chocolate chips divided
  • 1/2 cup (125 mL) toasted pecans or walnuts
  • 1/2 cups (125 mL) miniature marshmallows

It’s very simple to make and only takes a few minutes. You start by pouring 2 cups of milk into a pan that’s sitting over medium heat. You stir it until it starts to steam and then you start adding sugar. You stir the sugar until it has fully dissolved. While the milk and the sugar are mixing, you mix the cocoa power with the cornstarch and eggs. When the sugar has been dissolved, you pour the cocoa power mixture and you start to mix it until it starts to look like a pudding texture. From here on in, it should be hot enough so you can turn off the heat and throw in the chocolate chips. You keep stirring until the heat melts the chips. After, pour the mixture it into individual containers and over it with marshmallows and pecans and let it chill for about an hour.

This is what I’m left with after I finished with everything. I gave some samples to my friends to see what they thought about it. One friend said that the mixture wasn’t fully mixed right because she could feel the graininess of it. I thought it was okay but it could have been better. It didn’t taste that good because the texture wasn’t like most puddings that I’ve eaten.

2 replies on “Rocky road pudding”

Comments are closed.