It’s been a dizzying couple of weeks. Since before Thanksgiving, right up through New Year’s Day, those of us who cook have done more than our fair share of preparing elaborate holiday meals, cookie baking and flipping breakfast pancakes for overnight company. Now I’m ready to sit back, prop my feet up, catch up on some good cookbook reading and indulge in the comfort of homemade chocolate pudding. Should you prefer to be soothed in vanilla, there’s a darn good vanilla pudding recipe here, as well. Like all things luxurious, you won’t need much to feel comforted, about a half-cup will do it, so the recipes here are designed to make four to six servings each. The pudding recipes use corn starch for thickening, and if you’ve made homemade puddings in the past, the recipes will look very much look like the ones our grandmothers and our grandmothers’ grandmothers made. Our grandmothers, however, did not have to be concerned about the use of genetically engineered corn in the corn starch they used, so if it’s of concern for you, as it is for me, choose to buy only corn starch that is labeled “GMO” free; that is, corn starch that is made from non-genetically modified corn. (Genetically Modified Organisms, or GMOs, are created when DNA from one species is injected into another. Although studies have thus far concluded that the consumption of genetically engineered food is safe, many experts believe there to be a link between GMOs and certain health conditions such as diabetes, obesity and autoimmune disorders.) With a taste about a gazillion percent better than that found in boxed pudding mixes, the proof of homemade pudding is all in the eating, one luscious, comforting spoonful at a time.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.