One of my most treasured childhood memories was making chocolate cornstarch pudding with my mother. When my mom would get the urge for something sweet, this was her go-to recipe. We rarely had boxed mix at home, so she almost always made the pudding from scratch. Even though this takes patience and a little bit of extra time, from my experience, it is always worth it. After the pudding was thick enough, my mother would spoon it into our nicest serving dishes and put it in the refrigerator. Other times, she would cook it, let it cool to warm and serve it over a piece of a candy bar or a scoop of vanilla ice cream. Delicious!

If you’ve never made cook-and-eat pudding, I’ll be the first to tell you that takes a while compared to boxed pudding. You have to be patient and cook at a medium heat, letting it thicken slowly.

Recipe slightly adapted from Kelly Thompson.