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Writer's pictureAbby Brown

Chocolate Pudding - Allergy Free CookBook

Updated: Sep 18

Chocolate pudding is a good recipe for cake frosting. Cook chocolate pudding can be a nice warm treat on a winter day. Or in summer as a topping to gluten free, lactose free ice cream. This recipe makes a good mixture for making chocolate covered fruits, like bananas and strawberries. Or a drizzle topping on rice cereal treats. A little extra cornstarch will make it denser and closer to the texture of fudge. Pudding is a good high calorie treat for low eating ability days, such as after dental or tonsil surgery. Pudding is an occasional appetite stimulate, as well.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Brightly colored measuring cups, spoons, and bowls


Potential Food Allergy or Intolerance:

Butter (lactose)

Milk (lactose)

Sugar (diabetics)


Meatless Preparation Avoid:

Butter

Milk

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round)

Whisk

Pan: 8 quart pan


Ingredients:


Meat: None


Vegetables: None


Other ingredients:

6 tablespoons of butter

2/3 cup of cocoa powder

1/2 cup of cornstarch

6 cups of milk (lactose free)

Almond, or

Soy

1/2 teaspoon of salt

1.5 cups of sugar

3 tablespoons of vanilla extract


Preparation time: 10 minutes


Preparation:

1. Combine in 8 quart pan:

2/3 cup of cocoa powder

1/2 cup of cornstarch

6 cups of milk (lactose free)

Almond, or

Soy

1/2 teaspoon of salt

1.5 cups of sugar

2. Allow to heat, stirring frequently.

3. Once it boils, set a timer for 10 minutes. Stir frequently.

4. After 10 minutes, mixture should be beginning to set (it won't appear as thick as animal milk pudding, it will thicken when it cools).

5. Add the 6 tablespoons of butter and the 3 teaspoons of vanilla extract.

6. Stir in well.


Cook Temperature: Medium


Cook Time: 20 to 30 minutes


Servings: 8


Storage Solutions: Round containers in individual servings

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 2 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: Not recommended


Reheat Instructions: Not recommended








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