Bring on Chocolate Pudding Day!

Chocolate pudding originated as a variation of the more traditional chocolate custard. The North American version is usually a variation on the chocolate custard, however, the Australian version is often the steamed cake-like dessert. During the early years of chocolate pudding, it was considered a food item suitable for children who have a weak physical disposition. It was so because of the high calories, and therefore energy, quotient contained in chocolate. Later it became an item that found mention in the dessert menu of all self-respecting eateries. General Foods introduced the chocolate pudding mix in 1934 and it became famous as "Jell-O Chocolate Pudding" in 1936.

Chocolate Pudding Day is celebrated on June 26th, and it is definitely a great reason to toast to one of the most popular food items. Trivial it may seem to the purists when they hear of days being named after food-items which to their perception are sold in the back-streets, but they have always been the same. Go out there on Chocolate Pudding Day, have plenty of them and plan when to have them next! Calories do not count on Chocolate Pudding Day!

Either buy (if you HAVE to!) or make your own chocolate pudding! I love this recipe from Martha's website for "Potted" Chocolate Pudding!


Ingredients Makes 20 three-ounce servings (5 1/2 cups)

• 3/4 pint sugar
• 6 tablespoons cornstarch
• 3 tablespoons cocoa powder
• Pinch of salt
• 2 1/2 cups heavy cream
• 2 1/2 cups whole milk
• 2 teaspoons pure vanilla extract
• 12 ounces best-quality semisweet chocolate, finely chopped
• 3 tablespoons unsalted butter, cut into bits
• 14 chocolate cookies, ground fine
• 20 sprigs edible, organic flowering herbs

Directions

1. Whisk sugar, cornstarch, cocoa, and salt in a medium pan. Combine cream, milk, and vanilla in a large measuring cup. Whisk 2 cups liquid into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place pan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 7 to 8 minutes. Add chocolate; cook, whisking until melted, about 1 minute. Remove from heat; whisk in butter until melted. Divide pudding between glasses, leaving about 1/2 inch at the top. Refrigerate until completely set, about 1 hour; chill until ready to serve.
3. Just before serving, top each with 1 1/2 teaspoons crushed cookies, and "plant" an herb sprig. Serve cold.

Enjoy! Happy Chocolate Pudding Day!