If you’re stuck in the Midwest with (still) tons of snow outside, you may be thinking – It’s Narnia all over again (from ‘Chronicles of Narnia’ by C.S. Lewis). We’re never going to be released from this curse of the White Stuff.
Ok, enough of my dramatics.
One positive note is that a big American holiday is coming up – Valentine’s Day. If you feel like staying home to not have to battle for a seat at your favorite restaurant – or funds are not available to celebrate the Day of Love– here is a great recipe to put some spark in the day, no matter whom you may be cooking for.
A flavor typically associated with that special day of love is chocolate. For that reason I present this perfect recipe for Chocolate Pudding.
Made with Borden Eagle Brand Sweetened Condensed Milk it is smooth, creamy, not too sweet (Ok, for some people it might be a LITTLE over the top, but not for me).
It comes from a recipe pamphlet distributed by the Borden Company (anyone else remember Elsie the Cow which became an icon for the company—I think she had a cow-y paramour of her own, but that’s a story for another day).
Printed in 1946, this 26-page soft cover is filled with black-and-white photos of dishes made with sweetened condensed milk, which, as is explained inside the front cover, is whole milk blended with pure cane sugar. Less mixing is required as the sugar is already inside.
It sounds calorie-laden. Well, yes, but it is Valentine’s Day. Some indulgence is expected. Just do some extra laps around the house (or outside) to burn off the extra energy.
This recipe is simple, taking only about 15 minutes to put together.
I’ve updated it’s techniques for 21st century (no double boiler required!). It can seem extra-special when you spoon it into a sundae, wine or other fancy glassware. Be creative! I sprinkled mine with chocolate chips for that extra punch.
Enjoy Chocolate Pudding and Valentine’s Day. I may drop another recipe for this special day this week just for fun.
I hope your week goes well! Stay warm and thanks to our First Responders for their work in this hazardous time!
Take care,
**
1946 Chocolate Pudding
Note:
The recipe calls for using a double boiler when melting the chocolate.
A double boiler is a saucepan filled with one-inch of water placed on the stove at medium heat. A smaller pan with lips on each side is inserted in the pan for the ingredients. The second pan keeps the chocolate away from the heat so it doesn’t burn. Water in the saucepan should not touch the double boiler!
I used the double boiler method to make this pudding, but the microwave works equally well for melting chocolate. See instructions below for using the microwave.
Ingredients:
1-1/3 cup (15-ounce can) Eagle Brand Sweetened Condensed Milk
¼ teaspoon salt
2 cups water
3 squares (3 ounces) unsweetened chocolate (I used ¼ cup semi-sweet chocolate chips)
3 tablespoons cornstarch
1 teaspoon vanilla
- Put milk, salt, and water in top of double boiler on medium heat. Mix well. (Place the ingredients in a microwave-safe 6-cup bowl. Cook on high for 30 seconds; remove and stir. Continue cooking in 30-second increments and stirring until milk is completely dissolved– approximately 1 minute).
- Add chocolate and cook over rapidly boiling water, stirring frequently until chocolate is melted. (Repeat 30-second intervals until the chocolate and milk are completely dissolved).
- Place cornstarch in cup and add a little chocolate mix to it to make a thin paste. Slowly add to chocolate mix, all the while stirring with a whisk (my preference) or wooden spoon. (Continue cooking in 30-second intervals with microwave. Don’t be tempted to do it in one long segment or the mixture will be ruined).
- Cook 15 minutes longer or until thick, stirring constantly. Remove from heat. (The microwave treatment should only require 5-10 minutes).
- Add vanilla.
- Pour into serving dishes. Chill. (We actually loved the pudding slightly warm. Yum!)
Yield: 7 servings – ½ cup each
Vintage Eats of Kayleen Reusser 
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