African Chocolate Pudding

I started with the Joy of Cooking recipe for vanilla pudding, edited to use local ingredients, and made it chocolate because I like that better. If you want vanilla pudding, just leave out the cocoa. (I'm going to try coconut next, using coconut milk instead of coffee.)

First, heat up the double boiler* while you assemble the ingredients.

1 1/3 cups full cream powdered milk
1 cup sugar
6 Tbsp. Cocoa powder (unsweetened)
3 cups boiling water
4 Tbsp. cornstarch (corn flour)
1 cup cold water or coffee
2 eggs, well-beaten
1 tsp. vanilla

Place the first three ingredients in the top of the double boiler.
Stir in 3 cups boiling water. Use a whisk to blend well.
In a separate bowl, blend the coffe with the cornstarch till smooth.
Add to the hot mixture, stirring till smooth.
Cook 10 minutes, stirring constantly, till slightly thickened.
Cover and cook 10 more minutes.
Add about a cup of the hot mixture to the eggs and blend.
Add back to the double boiler and cook 2 minutes, whisking constantly.
Remove from heat and add vanilla and blend.

You can put these in individual custard cups or a 1 1/2 quart bowl, cover and refrigerate.

*I don't have a double boiler, either. I have a steel bowl that fits perfectly into the rim of a steel pot, and use that, no problem.