Yield: 4 servings
|2 ounces||Unsweetened chocolate|
|2 \N||Bananas, chopped|
|\N \N||Brown sugar instead of white|
|1 teaspoon||Vanilla 1 T extra butter|
FOR CHOCOLATE PUDDING
FOR BANANA PUDDING
FOR BUTTERSCOTCH PUDDING
Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and stir until smooth, thickened and clear. At this point, add any ingredients necessary for variations.
Stir a little of the pudding into beaten egg, then return to pudding.
(If you heat the egg too quickly, it'll cook a little. It's unsightly, but it'll still taste pretty good.) Add butter and vanilla, mix well, and chill in fridge. This is delicious hot, too!
From Marie Campbell