Chocolate Pudding in a Mug
rec.food.cooking/Curly Sue
Source: Arthur Schwartz, NY Daily News, 9/19/1990

1 Tbsp cornstarch
2 Tbsp cocoa powder
2 Tbsp sugar
3/4 cup milk
1/4 tsp vanilla

In a large mug (at least 12 oz) dissolve cornstarch, cocoa, and sugar in the milk. Microwave on high for 90 seconds or until mixture boils (see below). Stir in vanilla. Chill in refrigerator at least 1 hour.

Notes:
** I use a Pyrex measuring cup instead of a mug. This way I can watch that the pudding doesn't boil over.

** It takes longer than 90 seconds with my microwave. I usually nuke it for 1 min, stir, nuke for 30 sec, stir and nuke again in three 30 second intervals watching through the door to stop and stir when it starts to overflow. I want the total nuking time to be at least 60 seconds *after* it first boils so that the cornstarch is completely cooked through.

** The pudding gets thicker as it cools, though I've never had the willpower to restrain myself until it's totally cool! Once I let it cool a bit then poured it over ice cream as a hot chocolate sauce. Yum!

** After you've made it once or twice you can adjust the cocoa and sugar to suit your tastes. E.g. I find that when I use Dutch processed (dark) cocoa, I need only 1 Tbsp of cocoa powder.

** Skim milk is good in this recipe.

** I always forget to add the vanilla, even though I set it out so it's ready when the pudding is done :>