Netflix & SPC: Chocolate Pudding Pops
There are few things that amaze my kids more than when Ben and I tell them that something they love was around in our day. The truth is, we may as well be 100 years old in their minds, our childhoods were soooo long ago. They get this look on their faces, like, “Really? You know Spiderman?” Of course we like Spiderman, too – it’s fun to re-visit favourite books, movies and shows with them. I’m loving some of the classic titles on Netflix this month, which is bringing back a tidal wave of nostalgia for me. Huckle and Lowly Worm from The Busy World of Richard Scarry are just as intrepid as I remember. Curious George just as much of a scamp. And I’m thinking it might be a little too soon in Esme and Julian’s young lives for Ghostbusters but don’t think we won’t be watching on our own some evening after their bedtimes. Shhh, don’t tell, okay?
It got me thinking of old-school recipes that could go along with our trip down memory lane. Both Laura and I are very fond of classic recipes and usually we give them a healthy update. But this time I decided to go more traditional. Meet your new Pudding Pops. Of course I had to make my own pudding, because, well this is SPC after all. But the flavour is pure throw-back. Rich, creamy, super chocolate-y goodness. Perfect to pair with a viewing of My Little Pony: The Runaway Rainbow.
Ingredients
- 3/4 cup sugar
- 3 Tbsp cornstarch
- 1/3 cup cocoa
- 1/8 tsp salt
- 2 1/2 cups of milk
- 1/2 cup whipping cream
- 4 egg yolks
- 4 ounces (120 grams) semi-sweet chocolate, chopped
- 1 1/2 tsp vanilla
- 1 Tbsp butter, room temperature
Method
In a bowl, whisk sugar, cornstarch, cocoa and salt.
Add 1/2 cup of milk and blend until you have a chocolate-y paste.
Add yolks one at a time, mixing each in well.
Take a heavy-bottomed pot and rinse it with cold water, emptying the water into the sink.
The very thin layer of cold water left behind is meant to protect your milk from scalding.
It works for me and since scalded milk isn't fixable, don't miss this step
Pour 2 cups of milk and 1/2 cup of whipping cream into the pot and bring just to a boil then remove from the heat.
Bit by tiny bit, add the hot milk to the chocolate-y paste.
Once it's well blended pour the mixture back into the heavy-bottomed pot.
Stir over medium heat for 3 to 5 minutes until it thickens like mayonnaise.
Remove from the heat
Strain the pudding through a sieve. Use the back of a wooden spoon to push it through and be sure to run a spatula along the back of the sieve so you get all the pudding that will collect there.
While the pudding is still hot, add the chopped chocolate, butter and vanilla and stir until it all melts and shines.
Allow the pudding to cool a bit before spooning it into popsicle molds.
Place the lid on top and insert the sticks.
*Having tried a few different kinds, I recommend a smooth-edge mold as your pops will slide more easily out of those.
Freeze for at least three hours or over night before running under warm water to loosen the pops.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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