No Bake Chocolate Pudding

What can we use if we don't have cornstarch or unsweetened cocoa powder?

If you don't have the 1/4 cup cornstarch, substitute 1/4 cup arrowroot or 3 tablespoons all-purpose flour and cook the pudding a bit longer while whisking, and if you lack the 1/3 cup unsweetened cocoa powder you can melt 1/3 cup unsweetened baking chocolate into the warm saucepan milk (reduce sugar slightly) before adding butter and vanilla.

My pudding is lumpy or won't thicken—what should I check?

Make sure you whisk the dry cocoa and cornstarch until lump-free, fully whisk the 1/2 cup milk into the dry mix to a smooth paste before returning it to the 2 3/4 cups milk, then whisk constantly over medium heat until it thickens and bubbles around the edges, and if lumps persist strain the cooked pudding through a fine mesh before chilling.

How can I adapt the steps for different age groups?

For younger kids have an adult handle placing the saucepan on the stove, turning it to medium, and whisking on heat while the child measures and mixes the dry ingredients and stirs in the butter and vanilla, older children can do the paste and supervised cooking, and teens can complete the whole recipe and photograph the finished pudding for DIY.org.

How can we extend or personalize this pudding activity?

After stirring in the 2 tablespoons butter and 1 teaspoon vanilla, try adding 1 teaspoon instant espresso for mocha flavor, spoon the pudding into serving bowls and top with whipped cream, chopped fruit, cookie crumbs, or flaky sea salt before chilling and photographing your creation.