by Ginger Sanders

Created on: September 23, 2008   Last Updated: November 30, 2010

Chocolate Lavender Pudding

There is a special feeling of home and comfort when you have that first bite of a family specialty that you never get anywhere else. It only roosts in your family tree. Holidays and other special occasions just wouldn't be the same without it. In our family it's the Chocolate Lavender Pudding.

When I was a kid I thought it was a weird "Old Aunt thing", but since it did have chocolate and it was pudding, of course we ate it. Grandpa hated it. That made it even more fun.

Now as an adult it instantly brings back memories of family. Loving memories of people long gone from this earth and a time of less complications.

We have passed this down to daughters and sons, grandchildren and cousins. This year I am the Grandma. It will be my job to make the pudding. Sunday I planted my own lavender by the front door.

Chocolate Lavender Pudding - (4 good sized portions)

Ingredients
1/3 cup sugar
a pinch of salt
2 ounces good quality dark chocolate, chopped
2 ounces good quality milk chocolate, chopped
1 and 1/3 cup milk
2 tablespoons cornstarch
1 egg yolk
1 tablespoon butter
1/2 tsp vanilla
3 sprigs organic lavender

For garnish:
Chocolate shavings (either dark or milk chocolate)\

Directions

1. Have your bowls, cups or one large bowl ready on a tray, as well as a piece of plastic cling wrap large enough to cover all of them.

2. Bring the milk to a boil with a few sprigs of organic lavender, strain it, then use the milk in making the pudding.

3. In a heavy saucepan on medium heat, add 1 cup of milk, the sugar, egg yolk, salt and chopped chocolate. Whisk it and let it heat up.

4. While the above is heating, in a cup, add the cornstarch. Add the remaining 1/3 cup milk, stir until the cornstarch dissolves, then use a tea strainer to strain the mixture into the pan on the stove.

5. When it starts simmering, keep an eye on it as it comes to a boil. Three or four minutes after it comes to a boil, it will thicken. When it is very smooth and thick, test it. It should coat the back of a spoon and not fall back into the pan when you make a space with your finger. It should not get so thick that you have trouble stirring it. If that happens, add a dash more of milk.

6. Take the saucepan from the heat and add the butter and vanilla, stirring until the butter melts. Pour the pudding into the bowls or cups. Put the plastic wrap on the rim of the bowls to cover them to prevent a skin from forming.

7. Refrigerate until firm. (This will take 30-45 minutes for individual dishes, longer for the large bowl.) Serve plain or topped with shaved chocolate.

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