Many Novembers, I have stood in biting cold or sloppy wet snow to watch the local Remembrance Day parade process to the Terrace Cenotaph. I’m always moved to tears by our veterans, who serve as very visual reminders of the contributions made to keep Canada safe and free.
November 11th always adds perspective to my life and helps me reflect on what is important. It calls to mind the efforts of those at home during early war efforts, when food was scarce and the emphasis was on local production, preparation, and preservation. I think about how reliant we’ve become on convenience foods, supposedly for the sake of ease and saving time. However, I only have to pull out the old cookbook handed down to me by my mother to access simple and low cost recipes that are tasty and healthy. Homemade pudding is one example.
Store-bought puddings are often heavily packaged, list sugar as the ingredient present in the largest amount, include fillers and preservatives, and are made with milk that, unlike regular fluid milk, typically isn’t fortified with vitamin D.
Making your own pudding is quick. In fact, you can assemble the dry ingredients in the following recipe to make your own pudding mix to use later or, because it’s so quick, you can make it on-demand when the need for a tasty and healthy snack or dessert occurs. If you do make the mix, store it in a cool and dry place until you are ready to add the wet ingredients, as per the recipe.
Makes four ½ cup servings
- ½ cup sugar
- 1/3 cup cocoa
- 3 tbsp cornstarch
- 1 tsp flour
- 2 cups milk
- 1 tsp vanilla
1. Add sugar, cocoa, cornstarch, and flour to a pot. Whisk in 1 cup of milk until the cornstarch is dissolved. Whisk in the rest of the milk. Continue to stir over medium heat until thickened. Remove from heat and add vanilla.
2. Cool in the refrigerator or enjoy while still warm. To make a balanced snack that includes two food groups from Canada’s Food Guide, top the pudding with some sliced bananas, pears, or strawberries!
About Flo Sheppard
Flo has a dual role with Northern Health—she is the NW population health team lead and a regional population health dietitian with a lead in 0 – 6 nutrition. In the latter role, she is passionate about the value of supporting children to develop eating competence through regular family meals and planned snacks. Working full-time and managing a busy home life of extracurricular and volunteer activities can challenge Flo's commitment and practice of family meals but flexibility, conviction, planning and creativity help!