Well, with everything going on around here, I think it’s time for a little comfort food. And what’s better comfort food than warm, from scratch pudding? Nothing that’s what. Here are two recipes: I make them both for school lunch treats too instead of the packaged kind. The kids are pretty happy with them.

Thick Chocolate Pudding

Excellent served warm or cold, especially with some sliced bananas.

1/4 cup sugar
4 tbsps cocoa
Dash of salt
2 1/2 cups milk (any unsweetened milk will do), divided
1/4 cup chocolate chips (optional)
3 tbsps cornstarch
1 tsp vanilla

Combine sugar, cocoa, salt and 1/2 cup of milk in large saucepan – simmer for over medium heat for 2 minutes stirring. Add chocolate chips if using, then remove from heat and stir until melted and combined. Dissolve cornstarch in 1/2 cup milk, pour mixture and remaining milk into saucepan and return to medium heat. Bring to a boil and then simmer for 2-3 minutes until thickening (it will continue to thicken on cooling). Add vanilla and stir well. Let cool slightly, pour into bowl, then cover with wax paper (to prevent skin forming, you can skip this). Cool and serve warm or cold – refrigerate. Makes about 4 servings (depending on how much the cook consumes while preparing it!).

Tapioca Pudding

Now this is real “nursery” food as the British would call it – and there’s definitely something back to childhood about the rich, but simple taste of a good, thick tapioca pudding. I don’t have good pearl tapioca, so I just use quick tapioca – it’s a different dish, but the kids love it. Be sure to use really good vanilla extract – as that’s the only flavour here. This is a recipe adapted from the Joy of Cooking.

4 tbsps quick tapioca
2 1/2 cups milk (any unsweetened milk is fine)
1/4 cup sugar
Small piece of vanilla bean, split (optional)
Dash of salt
4 eggs, beaten
2 tsps good vanilla

Add milk, tapioca, sugar, salt and vanilla bean (if using) in saucepan – let sit 5-10 minutes. Bring to a simmer over medium heat – simmer 2-3 minutes. Take a ladleful of tapioca mixture and add it to the eggs – mixing quickly. Add egg mixture back to saucepan and mix rapidly. Cook for further 3-4 minutes until thickened. Remove from heat, remove vanilla bean (if using) and add vanilla, stirring quickly. Pour into bowl(s) – cover with wax paper if desired (to avoid forming a skin). Delicious with some fresh berries.