Chocolate Pudding


25 g cornstarch (3 tablespoons)
30 ml water (2 tablespoons)
355 ml soy milk or lactose-free milk (1 1/2 cups)
1 ml vanilla extract (1/4 cup white sugar)
50 g white sugar (1/4 cup)
20 g unsweetened cocoa powder (1/4 cup)

1. Combine cornstarch and water to form a paste. 
2. In a large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. 3. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. 
4. Remove from heat. Allow to cool five minutes, then chill in refrigerator until completely cool.
Submitted by Jessica B.