Reviewed: Nov. 8, 2007

I followed recipe exactly. I didn't like this at all. The flavor was bland and when i put it in the fridge it got a thick, rubber film on it.

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Bria

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Nov. 3, 2007

My daughter and I just made this and it is wonderful! Changes made: Took suggestions from another reviewer and replaced white sugar with brown. Also, heaped the tablespoons of cocoa. Also: I used one can of evaporated milk and the rest was whole milk. I put the dry ingredients through a fine mesh sieve and there wasn't ONE lump! It is perfectly elegant, rich, and smooth!

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MORNING GLORI

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Reviewed: Nov. 3, 2007

The flavor of this pudding was really good, exactly what I was looking for but my pudding came out a bit soupy. It could have been my mistake b.c I've never made this before, but next time I will reduce the amount of milk by 1/4 cup and see if that does the trick! Thanks!

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CPENABAUER

Cooking Level: Intermediate

Home Town: Gonzales, Texas, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 31, 2007

I have always loved cornstarch puddings, and add this suggestion: cook it in the microwave and then you CAN'T scorch it. I haven't had a problem with it being too firm the second day (as other reviewers have mentioned), at my house it never lasts for a second day.

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Pat in Fullerton

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Reviewed: Oct. 26, 2007

I don't think I'd ever had homemade pudding until today -- wow, it's great! I started making it before I realized I was out of cocoa powder, so instead I followed the recipe exactly and used almost a full tablespoon of vanilla extract. Mmm!

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Jodi

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

In the past couple of weeks since finding this recipe I have made this pudding a total of 6 times and am about to make it a 7th. It is creamy and chocolatey. I use the three "heaping" tablespoons as well. I've also made the vanilla version of this pudding that is just as good. THANKS!

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Teresa

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Reviewed: Oct. 18, 2007

It was really good, but it didn't set very good. it wasn't watery but it was a tiny bit runny.

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Little B

Cooking Level: Beginning

Home Town: Walden, New York, USA

Living In: Crane, Missouri, USA

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Reviewed: Oct. 17, 2007

Oh my god! TO DIE FOR!!!!! This is really tasty! I did reduce the cornstarch like previous reviewers suggested since I don't like gelatinous pudding the next day but it didn't last that long! I mixed in bananas - YUM! And I put some in popsicle molds, they make the most delicious fudgcicles!!

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Sep. 30, 2007

good

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lljbc1

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Reviewed: Sep. 23, 2007

This is definately more like a mouse recipe to me. I dont know how you can eat it warm as it doesnt seem to set till it is in the fridge.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Sep. 23, 2007

i cooked it and stirred constantly, it did get thick - slightly too thick and although i stirred the cocoa powder first to get the clumps out, my pudding still had lumps in it. i even slightly reduced the cornstarch Basically a good recipe, but i prefer it to be a little smoother.

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Bonnie

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Reviewed: Sep. 9, 2007

Excellent! this is a dessert that I had enjoyed a lot in my childhood. I always remembered its taste and wondered what its recipe is...Thanks a lot for sharing and making it so simple!

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avril

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Reviewed: Sep. 7, 2007

i omitted the margarine, stirred with a whisk and had no lumps. amazing and very tasty. great recipe

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darkest.artist

Cooking Level: Expert

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Reviewed: Sep. 5, 2007

I have my grandmother's chocolate pudding pie recipe, well HAD it, and couldn't find it today when my 10-year old son and I wanted to make it, so I looked on Allrecipes. Found this one and made it as the ingredient list is the same, just different proportions. It is very, very good. I baked a pie crust and poured the warm pudding into it; am waiting for it to chill. But, as I doubled the recipe there was a good bit leftover and son and I have tried it. This is almost exactly the flavor of the recipe I've lost! I'm so happy and son is too! Chocolate pudding pie is a three-generation family favorite for us, so I am really picky about how I make it. This recipe is smooth, creamy, not too sweet when made properly. Be sure to cook over MEDIUM heat and don't get in a hurry after it boils, give it a few more minutes. Put plastic wrap on it to avoid the "skin."

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frymama

Cooking Level: Expert

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Reviewed: Aug. 26, 2007

Yummy. After reading the reviews, I too added more cocoa and cut back on the cornstarch a bit. This turned out VERY well for such an easy recipe.

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Sandra

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Reviewed: Aug. 25, 2007

I didn't much care for this. The taste was kind of tartly bitter. I think adding more milk will help but that would totally throw off the consistency of the pudding. I might end up having to turn my pudding into a sort of chocolate milk shake.

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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Jun. 15, 2007

This was a good recipe, nice and better than boxed, but I will try the changes that kittenpie suggested. It did seem a little starchy and the brown sugar may give it a deeper flavor. When I make it again like that, I will update.

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Zia

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: May 28, 2007

I just love this recipe. I've made it many times and it always comes out great. Just make sure you cook it long enough and chill it well. I usually substitute some kind of liquor for the vanilla - brandy, creme de cocoa, and kirchwasser have all worked well. My favorite is the brandy.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: May 26, 2007

I gave this 4 stars just because I think the amount of cornstarch is way more than is necessary and there needs to be more cocoa. I tweaked my pudding using flour instead of cornstarch (substitution is 1 tbsp cornstarch equals 2 tbsp flour)and 1/4 cup cornstarch is 4 tbsp so you would -according to this recipe- need 8 tbsp flour or 1/2 cup. I only used about 5 tbsp and the consistency was PERFECT once it chilled. I also added about 4 tbsp cocoa give or take (I didn't measure accurately) as well as a hint of cinnamon. I was wanting cinnamon chocolate :). Cook it till it looks like a really thick soup and chill before eating. I personally do NOT like warm puddings unless its bread pudding. Very quick and easy pudding with just things you have on hand! Good eats!

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GREENDAYCHICK2

Cooking Level: Expert

Home Town: Belton, Texas, USA

Living In: Rochester, Minnesota, USA

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Reviewed: May 13, 2007

My pudding was runny, so I decided to put it back on the stove, and add more cornstarch. I forgot to mix the cornstarch first with some milk, so I got lumps. I put the pudding through a sieve. Also I put in a piece of dark chocolate (72 % cacao) and it made a huge difference! Good chocolaty flavor. But be careful then it won't burn.

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