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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Homemade Chocolate Pudding (Traditional Method)

Homemade Chocolate Pudding (Traditional Method)

by Sarah Pope / Affiliate Links ✔

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homemade chocolate puddingIt 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.

homemade chocolate pudding
4.8 from 5 votes
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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.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Sarah Pope

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

  1. In a large saucepan, combine sugar, flour and cocoa or carob powder. Stir in milk. 


  2. 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.

  3. 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. 

  4. 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.

  5. Remove homemade chocolate pudding from heat. Stir in butter, stevia, vanilla and optional chocolate extract. Let cool for 5 minutes and serve warm.

  6. 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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Category: Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (12)

  1. Terri

    Oct 15, 2018 at 10:35 pm

    5 stars
    What is the point of writing in and asking a question if you don’t get a response ? I’ve noticed a lot of questions were not answered

    Reply
    • Sarah

      Oct 16, 2018 at 10:33 am

      Which questions do you need answering? There are hundreds of comments posted per day on this site … only questions that are not already answered in the article are responded to due to time constraints.

  2. Nancy

    Oct 14, 2012 at 11:45 pm

    Could arrowroot be substituted for the cornstarch? Did anyone try with honey yet? I think that sounds wonderful!

    Reply
  3. Karen

    Sep 27, 2012 at 12:10 pm

    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.

    Reply
  4. Carissa

    Apr 28, 2012 at 11:18 pm

    I’m thinking of substituting the sucanat for honey since that’s what I have on hand… has anyone done that?

    Reply
  5. Dona

    Jan 1, 2012 at 9:05 pm

    just made the chocolate love it thanks and with my first goat milk

    Reply
  6. jean finch

    May 19, 2011 at 1:15 pm

    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

    Reply
  7. Beth

    May 4, 2011 at 6:36 am

    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

    Reply
    • ellie

      May 11, 2015 at 5:07 pm

      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. 🙂

    • Sarah TheHealthyHomeEconomist

      May 11, 2015 at 5:13 pm

      If it makes you feel any better, cooking raw milk does not denature the proteins like pasteurization does 🙂 You do lose enzymes though.

  8. Julie

    Feb 19, 2011 at 8:29 pm

    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.

    Reply
  9. Barb

    Jan 10, 2010 at 7:57 pm

    I just made the chocolate pudding for my family. We all loved it! Thanks for sharing! I'll be making it again.

    Reply
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