What we refer to as pudding is considered in many areas as a dessert however in a few cultures it is implied and construed to be a major table dish.
In Great Britain and related nations the word pudding indicates a rich starch based dessert similar to rice pudding.
In America pudding traditionally denotes a milk based dessert consisting of the same consistency as custard.
Originally the name was derived from the French word "boudin" which in turn came from the Latin "botellus", both meaning "small sausage.
" This was in reference to the meats used in the early medieval puddings or meals.
Further more, when I call something a survival food, I usually mean that it contains mostly dehydrated ingredients that do not require refrigeration.
That is exactly what this recipe entails.
The pudding quest all began when my grandson complained that we had no chocolate pudding in the pantry that he could make.
So in place of rushing out to the grocery store to get a package or two, I decided to try my hand at pudding creation.
The results of my experiments are as follows: Ingredients 1/2 cup of cocoa 1 cup of sugar 1/2 cup of powdered milk 4 cups of water 4 teaspoon of cornstarch 1/2 teaspoon of vanilla 3 teaspoons of powdered butter I started out by carefully mixing all of the dry ingredients together in a saucepan.
As I added the vanilla and water I slowly began heating the contents of the pan over a low heat.
When you are cooking this pudding make sure to mix it continuously in order to prevent it from sticking to the bottom of the pan.
Continue cooking until the mixture starts to thicken.
Under other then survival conditions, you could successfully substitute real milk for the 4 cups of water called for in the recipe.
So there you have a quick and easy way to satisfy your family's dessert urge.
Bon Appetite!