Monday, March 29, 2010

Why Pudding Pops Are SOOO Great!!

Who doesn't love a pudding pop? I mean it's chocolatey, thick and rich, and frozen like ice cream! You know what's great about giving them to kids? They don't melt and drip everywhere. You what to know what else is great about pudding pops... you can have both pudding in the fridge and pops in the freezer. When you eat a pop, you can just refill it with more pudding while eating a huge spoon of it! Man... does it get much better than this? Ok well that might be going a bit overboard but it is one dessert that is easy and quick to make, it's cost efficient, and deeeelicious.
So I know I've posted it before but here it is again slightly tweeked to make a larger batch (which I highly recommend if you have kids or a husband or if you're ever home alone)

Delicious homemade pudding/pudding pops

5 1/2 cups milk (come on... use the real stuff, you know, with the fat!)
1 cup sugar/brown sugar/honey/rapadura/whatever you like
6 tablespoons cocoa powder
1/3 cup (slightly overflowing is fine) arrowroot powder (cornstarch is fine too and I believe they are interchangable in measurements)
2 tablespoons butter
2 teaspoons vanilla

In a saucepan disolve the sugar with the milk. Add cocoa powder and arrowroot powder. I suggest slightly above medium heat stir very often mixture will thicken fairly quickly. When mixture is thick and coats the back of a spoon, or is close to pudding consistancy, then pull it off the heat. Add butter and vanilla and stir.

Put it in the fridge if you're just making pudding or pour it into some popsicle mold to make the most oh-so-delicious, fudgy, creamy, pudding pops.

This post is part of Real Food Wednesdays by

1 comment:

  1. This sounds AWESOME!!! Can't wait to try it, but need to get some molds first!!

    thanks for the idea and recipe!