In a 4-cup glass Pyrex measuring cup, or a microwave safe equivalent sized dish, mix the dry ingredients, sugar, cocoa, and cornstarch. Slowly mix in the milk, stirring out any lumps that may form. Microwave for 3 minutes. Stir. Microwave on medium power for 3 minutes. Stir. Stir in the vanilla.
Combine the dry ingredients, sugar, cocoa, and cornstarch, in a medium sized heavy saucepan. Slowly add the milk, stirring as you add. Bring the mixture to a boil over medium heat; boil and stir occasionally for 2 minutes. Remove from the heat, and stir the vanilla.
Divide pudding into 4 small ramekins. Serve warm, or refrigerate until ready to eat.
Press plastic wrap or wax paper on the surface of the pudding as it cools to keep the pudding skin for forming.
The pudding can be stored in the refrigerator for up to 3 days, but really, you’ll eat it before that! Makes about 2 cups of pudding, or 4 servings at about ½ cup each
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