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zircon

Cooking with zircon - chocolate pudding

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Hi! I just made some chocolate pudding from a recipe that has been in my family for several generations. Jill and I temporarily renamed it to "VGDJ Brand ReMixer Fuel", which you should remember if you listened to and watched the later episodes of the OCR podcast.

Let's go through the process...

YOU WILL NEED...

http://www.zirconstudios.com/cooking/pudding/P1030855.JPG

In case you can't read my awesome handwriting...

* 1 cup sugar

* 9 tablespoons flour

* 5 tablespoons cocoa

* Pinch of salt

* 3.5 cups milk

* 1 tablespoon butter or margarine

* A little bit of vanilla extract

* A little bit of almond extract (optional)

OK, so step 1, put all the dry ingredients (everything before the milk) into a bowl. Stir it a bit. Here's where we're at, pre-stirring.

http://www.zirconstudios.com/cooking/pudding/P1030856.JPG

Next up, add the 3.5 cups of milk. I use skim, but you can use any kind you want. This is what you'll have next.

http://www.zirconstudios.com/cooking/pudding/P1030857.JPG

Now, put it on the stovetop at med-high heat and start stirring. The mixture will initially look like this - very chunky. Don't worry though. Just keep stirring at a slower pace, continuously.

http://www.zirconstudios.com/cooking/pudding/P1030858.JPG

A bit of time will pass - maybe a minute or so, depending on whether you have gas or electric, and you'll see the following... we're thinning out now.

http://www.zirconstudios.com/cooking/pudding/P1030859.JPG

Fast forward a couple more minutes and the mixture should be mostly liquid, with a few little chunks here and there. Use your spoon to crush the chunks against the side of the pot.

http://www.zirconstudios.com/cooking/pudding/P1030860.JPG

A bit more time, and we now have a completely liquid mixture. Very few chunks remain. It might seem very thin, like hot cocoa, but it'll thicken up. Here's where we are.

http://www.zirconstudios.com/cooking/pudding/P1030863.JPG

2-3 mins pass. Now, the pudding is almost boiling. I had to move the pot because I spilled some pudding into my burner, BTW. You can see it getting noticeably thicker now:

http://www.zirconstudios.com/cooking/pudding/P1030865.JPG

Once the pudding starts boiling, throw in your margarine and the vanilla. You can add some almond, too.

http://www.zirconstudios.com/cooking/pudding/P1030866.JPG

After it has been boiling for about a minute, turn off the stove. Check it out; nice and thick.

http://www.zirconstudios.com/cooking/pudding/P1030868.JPG

A closer look...

http://www.zirconstudios.com/cooking/pudding/P1030869.JPG

And the final result.

http://www.zirconstudios.com/cooking/pudding/P1030871.JPG

Give it a shot! It's very easy to make. As anyone here who has tasted it can attest, it tastes great too.

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That was before the pudding. I really don't like my stove... it cooks fast, but even at lower settings, any type of sauce just sputters very readily, and because the entire stovetop gets so hot, I have to wait awhile before it is easily cleanable.. and by that time, the stuff is caked on :(

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That was before the pudding. I really don't like my stove... it cooks fast, but even at lower settings, any type of sauce just sputters very readily, and because the entire stovetop gets so hot, I have to wait awhile before it is easily cleanable.. and by that time, the stuff is caked on :(

Your stove really looks much better than mine. You don't want my stove, and I'll leave it at that.

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You cannot say NO to pudding unless you have some kind of stomach disease that prevents you from feeling hungry at the sight of pudding. That stuff looks awesome. I might just try it out.

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So I finally got the ingredients (cost me $25!) from Albertson's the other day. Since I'm at school I had to get everything new. So the cooking started out fine, except I left the pot on the stove too long as I didn't know what boiling pudding looks like (and I didn't have the pictures to reference in the kitchen). So I enjoyed 3 hours of scraping the burnt pudding off the bottom of the pot. The pudding...doesn't taste up to expectations. I think I'll try again when I stop failing so hard.

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So I finally got the ingredients (cost me $25!) from Albertson's the other day. Since I'm at school I had to get everything new. So the cooking started out fine, except I left the pot on the stove too long as I didn't know what boiling pudding looks like (and I didn't have the pictures to reference in the kitchen). So I enjoyed 3 hours of scraping the burnt pudding off the bottom of the pot. The pudding...doesn't taste up to expectations. I think I'll try again when I stop failing so hard.

Oof. Boiling pudding looks like boiling.. anything else, though. When you see it bubbling, it's boiling. Once it gets thick enough that it's actually sticking to your stirring spoon, it's basically done, you just boil it for an additional ~60 seconds.

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So I finally got the ingredients (cost me $25!) from Albertson's the other day. Since I'm at school I had to get everything new. So the cooking started out fine, except I left the pot on the stove too long as I didn't know what boiling pudding looks like (and I didn't have the pictures to reference in the kitchen). So I enjoyed 3 hours of scraping the burnt pudding off the bottom of the pot. The pudding...doesn't taste up to expectations. I think I'll try again when I stop failing so hard.

25 dollars?! Dang. You must have none of the stuff sitting around the house. Extracts are crazy expensive though. They can be 6-7 dollars for just a couple of ounces. They should last you a while anyway. I still think they're more expensive than they should be since I do more baking than your average person. (For 25 dollars, you could have bought yourself two copies of pixie's new album!... almost)

If you're starting out, then be very cautious and careful. Put it on low to medium heat and constantly stir. Just don't stir too vigorously! It'll just be a waste of your own energy. You'll be losing some heat since you are stirring. But it'll be evenly incorporated throughout the pudding. In the end, you're just looking for the consistency and that's when you stop. If you are stirring, then you'll feel it thicken up.

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I can't believe I was too dumb to figure out pudding is thick because it has flour in it on my own. That should be obvious.

Flour is a thickener. If you cook meat on a frying pan and deglaze it with water/wine/etc, then add flour, you'll get gravy. Delicious gravy.

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