Summer is here and I’m thrilled to kick off a series called “Summer Kitchen Camp.” Over the next couple of months I’ll share kitchen projects that are fun, easy, educational (math! sensory exploration!) — and yield yummy rewards. Today I want to start with a classic summertime treat that also happens to be a nice way for people like me (who don’t drink milk straight up) to get a dose of calcium: pudding pops.
There are two things I love about this recipe. First, I developed this recipe a couple of weeks ago in anticipation of a BBQ with dear friends and the pops were such a yummy and refreshing finish to the meal. Second, you can enjoy this recipe all year long if you like. Fresh off the stove it makes for a delicious warm pudding. Once frozen, they become creamy and rich pudding pops. Enjoy!
Makes about 8 pops. Doubles easily; just use a bigger pot!
- 1/2 cup sugar (I use organic cane)
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- Pinch salt
- 2 cups whole milk
- ½ cup chocolate chips
- 1 teaspoon vanilla extract
- 3 eggs
1. In a medium saucepan, stir together sugar, cocoa powder, cornstarch, and salt. Place saucepan on medium heat, add half of the milk + the chocolate chips to the dry mix, and whisky until the chocolate is melted and the mixture is smooth.
2. Whisk vanilla + eggs into the remaining cup of milk, then add to the chocolate mixture. Keep whisking and cook about 6-8 minutes, until large bubbles pop on the surface and the pudding thickens.
3. Once done, if you want pudding, serve and enjoy (I love serving with fresh strawberries). Otherwise, spoon pudding into a popsicle mold while warm (the pudding settles easier into the mold while warm) and freeze.
How kids can help:
Kids can measure and mix the dry ingredients, whisk the mixture (assuming they are older and aware of heat safety), and spoon the mixture into the pudding molds. They’ll probably also want to help clean up by licking the spoon.