You can't go wrong with pudding! Kids love the smooth, creamy texture, and you'll love how easy pudding is to make at home. Using full fat milk ensures kids are getting a big hit of vitamins and nutrients!
I adapted this recipe from Martha Stewart's chocolate pudding recipe, and attempted to make it a bit healthier. Some people have a hard time digesting cornstarch, and if you're concerned about genetically-modified foods, many corn-based products come from a GMO source.
Cornstarch-Free Chocolate Pudding
1/2 cup sugar
1/4 cup arrowroot flour
1/8 tsp salt
1/3 cup unsweetened cocoa powder
2.5 cups full fat milk
4 large egg yolks
2 tbsps unsalted butter
1 tsp vanilla extract
1. Mix the sugar, arrowroot flour, salt and cocoa powder in a saucepan off the stove. Very slowly whisk in the milk, little bits at a time to prevent clumps from forming. Whisk in the egg yolks.
2. Cook over medium heat, whisk constantly (yes, constantly! Work those muscles!). As the liquid reaches the boiling point, it will suddenly turn into a solid creamy mass of pudding - kids love this, as it's magic! Reduce heat to low, and cook for 1 minute, while still whisking.
3. Remove from heat and melt in butter and vanilla extract. Serve warm, or cover with plastic wrap and place in the fridge for 3 hours to cool. Martha suggests placing the plastic wrap right on top of the pudding to prevent a skin from forming - great tip Martha! :)
Serve plain or with whipped cream. Enjoy!