Reviewed: Dec. 6, 2008

An incredibly tasty and ridiculously fast dessert! I was craving chocolate pudding and this simple dish fit the bill. I will NEVER buy a box pudding again! The vanilla was great, but I think for the holidays I may put in some rum or coffee liqueur for a little kick.

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Sookie

Cooking Level: Expert

Home Town: Clackamas, Oregon, USA

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Reviewed: Dec. 6, 2008

I will never make chocolate pudding from a box again. This is AMAZING and SO EASY!! Followed recipe exactly. Easy to customize for single servings (to keep yourself from eating 4 in one sitting!!). And by the way, this is so yummy warm, you'll have to exercise serious self-restraint to allow it to cool. IDEAS: cinnamon and cayenne for Mexi-pudding; cardamom and pistachios for Indian-pudding; peppermint extract (half as much as vanilla - it's stronger) and crushed peppermint for a Christmas pudding; Kahlua instead of vanilla for a grown-up pudding; a tsp peanut butter (after cooking) and crushed peanuts; or even orange zest (after cooking). The possibilities are dazzling. Note: DO keep an eye on this as it cooks as it WILL BOIL OVER if you walk away. It's practically inevitable. :)

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Mirby

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

I just made this on the stove instead of the microwave. It turned out fantastic! Rich and creamy. Stove directions. Mix all dry ingredients in the pan. Turn to medium heat (not more than that). Slowly pour in milk while stirring. Stir constantly until mix begins to boil. When the first bubbles break the surface, stir one minute more. Turn off heat. Cool for 5 mins, stirring twice. I serve mine hot, but you may cover it with plastic wrap and chill for several hours and serve cold. Thank you!

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gwendolyn028

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Reviewed: Nov. 26, 2008

This is very good when you want a quick and fast chocolate fix! I used less sugar (1/3 cup) and I think the next time I will use a 1/4 cup. I have also tried to make it in the microwave and on the stovetop and I prefer the stovetop...I found the microwave version a bit lumpy...overall though a good and easy recipe! I just made it again and used 1/4 cup of sugar, much better!

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 21, 2008

I can't believe I just made homemade pudding in the microwave! This tastes delicious - just like the cook-&-serve kind my husband prefers. But no standing at the stove and stirring for half an hour! I'm quite impressed and thrilled to have found a way to use up milk a day before its expiration. I took the advice of others and added butter at the end.

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MamaJennofFive

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Reviewed: Nov. 16, 2008

I put the mix in the microwave for 3 mins till it got warm and then,i put it over high heat and whisked non-top and fast for about 30 secs!THIS WAS EVEN FASTER!The recipe tastes pretty good for a quicky!Would do that again!

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nadou

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Reviewed: Nov. 11, 2008

I found a way to lower the calories of this recipe and still make it yummy if you normally use sweetners. Use splenda but be carefull with how much you put in it because it can taste sweeter with less amount. I would start with 1/4 cup and add more if you need it. Use skim milk and dont add that tablespoon of butter that is suggested by reviewers (must be good though :P). THIS VERSION HAS 93 CALORIES!! (OR EVEN LESS AS I ADDED 10 CALORIES FOR THE MARGIN OF ERROR) IM MAKING SOME TOMORROW TO HAVE A LIGHT SNACK, PLUS IT WILL LAST ME 4 DAYS AND ITS MUCH CHEAPER AND SAFE THAN BUYING THOSE "FAT FREE" PRODUCTS THAT WE REALLY DONT KNOW WHAT THEY PUT IN THEM

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Nov. 10, 2008

Easy and delicious! If you have a powerful microwave keep an eye on it during the first three minutes. My first batch overflowed all over the bowl and microwave turntable. What was left was still great.

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susieqpdx

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Reviewed: Oct. 19, 2008

Tasted good, but it didn't do well in the fridge for the next day.

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jillbo

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Reviewed: Oct. 19, 2008

A delicious simple custardy pudding! Absolutely scrumptious! I am on a no sugar no flour diet, and I just put a little over 1/4 cup of sugar, which was plenty for me. Very fast and simple. I did not chill it, as I am impatient and was craving chocolate! I ate it hot and am not regretting it. Delicious!

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lcb11

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Reviewed: Oct. 19, 2008

I love this recipe. There is nothing better on a cool night than a dish of warm chocolate pudding. Thanks for posting!

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Tanya Belt

Cooking Level: Expert

Home Town: Conneaut, Ohio, USA

Living In: Newcomerstown, Ohio, USA

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Reviewed: Oct. 17, 2008

Easy and fun for the kids to help with!

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PhPhear

Cooking Level: Intermediate

Living In: Winchester, Virginia, USA

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Reviewed: Oct. 16, 2008

This was so quick to make and very tasty - especially if you are having a chocolate craving and need a quick fix! I followed the recipe exactly but added a pat of butter at the end with the vanilla based on suggestions from other reviewers. I thought it was very good, but, my husband was not crazy about the texture. He likes the smooth & silky instant type pudding and this definitely has a thicker consistency of a cooked pudding. I am going to try cooking it a little less next time to see if it doesn't get quite as thick.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 11, 2008

WOW!This recipe is pretty good - for something that only needs a few ingredients and a microwave. I lessen the sugar, add more cocoa powder and a pinch of salt to balance out the sweetness.Turned out super-good! Thanks for the recipe!

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ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

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Reviewed: Oct. 5, 2008

This recipe is about the best you can do with chocolate in fifteen minutes. I used cake flour because I didn't have corn starch and added 1/4 cup of butter. Turned out great. As a side note, I have also tried adding various types of Baileys(Irish Cream, Mint Chocolate and Caramel) to it with great success. I generally add about 4 oz for a mild flavor, but I have added 7 oz without it affecting the texture negatively.

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Paige in CA

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Sep. 15, 2008

I rated this recipe based on following the ingredients and instructions exactly; it tastes good and is very easy to prepare. That being said, I've fiddled with it a bit and now make it with a two changes. I use 1/3 C. of sugar, and it's still plenty sweet; that saves getting out two dry measuring cups. The other change is the addition of a big spoonful of peanut butter. I stir it in while the pudding is still hot, and then I usually start eating right away. This pudding is great warm or chilled.

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Meemles

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Reviewed: Sep. 11, 2008

Yup, this was fantastic, and totally hit the spot. Even though I'm not a big fan of doing things in the microwave, the convenience and outcome were worth it on this one.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Sep. 6, 2008

Quik,super simple and a hit with kid' of all ages and adult's too...what could better??? Box mixes have nothing on this recipe.Thnx for a great recipe i will be making this often :)*Update* I just finished making this again only this time i used 1 cup brown sugar omitted the cocoa powder,Added 1/4 cup unsalted butter & added just a pinch of salt to make butterscotch pudding.Work out GREAT! My daughter was eating it right out of the bowl.A bit on the seet side but i hoping it subsides a bit in the cooling process.but other than that fallowed the recipe as always.A nice change from just chocolate pudding :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Aug. 28, 2008

We couldn't wait for this to cool and ate it warm. I used powdered milk and water adding 3/4 cup powdered milk to the dry ingredients and mixed all with 1 3/4 cups of water. It sure was rich. We loved it. I also added about 1/4 teaspoon of cinnamon before cooling.

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Susan Vail

Cooking Level: Expert

Living In: Bradenton, Florida, USA

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Reviewed: Aug. 27, 2008

Very good recipe. My husband loves this, and requests it at least once a week. I found it a bit sweet, so the second time I made it, I reduced the sugar to 1/3 cup, and the cocoa to 1/4 cup. I found that this reduction didn't compromise the rich chocolate flavor at all. I also added a pinch of cinnamon to give it a little bit of the Mexican chocolate flavor. Yum!

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