Robin H. your number was picked! You get a two-pound bag of Mocha Roca Mishaps. I feel like I should apologize. That’s a lot of Roca!
Dishboy Scott introduced this pudding to me. He’s been making it since he was a kid from his favorite dessert book, the 1960 “Better Homes & Gardens Dessert Cook Book”. Scott still likes to make this pudding and drizzle it hot over cold vanilla ice cream.
Sometimes we get lucky and he makes this for us. I had no idea hot pudding and ice cream could be so incredible together. But if you like your pudding cold be sure to chill it with a piece of plastic wrap directly on top so a skin doesn’t form.
This old dessert book is a gem in the Better Homes and Gardens collection. I finally found a copy of my own so I can pass these nearly lost recipes to my daughter.
I’m left wondering how advertising conned us into believing pudding came from a box. It must have taken awhile, because this is such an easy dessert. Growing up though, I thought pudding only came from a little box. I’m grateful I know better now.
½ cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla
In saucepan, mix sugar, cocoa, cornstarch, and salt. Gradually blend in milk. Cook over medium heat, stirring constantly, till mixture thickens. Cook 2 to 3 minutes more. Add vanilla.
Pour into 5 or 6 sherbets; chill. Or pour into individual molds, rinsed with cold water; chill till firm. Unmold in chilled dessert dishes. Serve with cream.
*Or add two 1-ounce squares unsweetened chocolate, cut up, along with milk.
Notes: Directions are from the book, but you can serve this warm as a sauce over vanilla ice cream or you can place it in a bowl and cover and chill with plastic wrap directly touching the pudding so a skin doesn’t form.
Recipe from “Better Homes & Gardens Dessert Cook Book”, 1960. Picture by Laura Flowers.