This is a super good dessert for a cold day. Just make it and serve warm. Add a little whipped cream for an even richer treat. 
My chocolate pudding recipe uses flour for thickening instead of cornstarch. Its better. It gives you that thickness you want but it imparts a deep, rich flavor that cornstarch just can’t give.
Here is what you need:
1/4 c flour
6 Tablespoons sugar
2 1/3 cups whole milk
dash of salt
4 Tablespoons cocoa
2 tablespoons butter
1 teaspoon good vanilla extract
Place all dry ingredients in a heavy saucepan. Gradually add the milk and butter, blending thoroughly all the while.
Set over a low flame and stir until the pudding thickens and starts to bubble when you stop stirring for a moment.
Turn off heat. Cool slightly, blend in vanilla.
The above recipe makes about 4 servings.
Resist using higher heat for this. It scorches quickly.
I use a immersion or stick blender on low to blend the ingredients while adding the liquid.
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
the flour used in chocolate pudding is simple wheat flour or rising flour ?
I use plain flour, not self rising.
This pudding works nicely with maple syrup as the sweetener as well. My kids loved it. Thanks!
You’re welcome, Dor! I’ll have to try it with maple syrup.
Can’t wait to try this. Thank you for sharing.
Can I substitute the sugar with honey? If so, when would I add it?
Marg recently posted..Simple hot cocoa
I have never used honey in it Marg, but I would add it when the sugar gets added. Let me know how it works!