This recipe is a throwback to the days when manufacturers promoted “pudding in a cup” as an illustration of how simple and convenient it is to cook in a microwave. Since I’ve chosen not to own a microwave I decided to adapt the recipe and give it a shot in the pressure cooker. I used jelly jars since they are designed to withstand high temperatures.
The Steps:
1. Place rack inside pressure cooker. Pour in 2 c of water and bring it to a boil.
2. In a medium sized mixing bowl, stir together: 3 c cold milk, 1/4 corn starch/or arrowroot powder/or tapioca starch, 1/2 c sugar, 1/2 c cocoa powder, and 1 t vanilla extract.
3. Pour into jelly jars, leaving at least 1/2 in. headspace. I had enough for 4.5 jars, so I adjusted a bit to fill them evenly. Cover jars with aluminum foil or parchment paper tied with twine. Place on rack in pressure cooker.
4. Seal cooker, bring up to high pressure, and cook for five minutes.
5. Release steam from the cooker and remove lid. Carefully lift out jars using canning tongs and place them onto a towel to cool.
6. Stir pudding, then refrigerate for at least one hour before serving.
The Verdict:
I substituted almond extract because I was out of vanilla. I didn’t care for the resulting flavor, but the texture was good.
What I learned:
I believe there are health risks related to aluminum and avoid it whenever possible. I covered my jars with aluminum foil, then afterward got the brainstorm of how to hold the parchment paper in place.
Will I try this recipe again:
Yes, definitely. I will make sure I have plenty of vanilla on hand and use the parchment paper option. I might try stirring in a beaten egg to make it more custard-like. I think it could benefit from a pinch of salt, too.
