I can’t compare the two recipes properly, because when I made Deb’s recipe I was short on milk, but had leftover butterscotch sauce from this site, so I subbed the missing milk with water, added the butterscotch sauce, reduced the chocolate amount, and it was gone before I could notice, leaving three little faces brown (ok, two grownup faces too).

I think Deb’s recipe was richer, but the above recipe is surely to consider when you are tight on time, or hands.

Thank both of you.

We make a berry dressing for a “Berry Chicken Salad”. It is made with fresh jelly that we make. As a manager and no longer a “cook”, I really miss cooking. I decided to help out over there and see how it is done. My mother never made jelly. It was a mystery to me. It just does not come up in the professional kitchen. We buy it. I thought it was Voodoo to make it. Some mystery held close by a secret society. I was told “Bring one pound of black berries to a boil with one pound of sugar. Strain it and cool it.” What? That’s it? Where is the secret hand-shake? Where is the Voodoo?

Point being, we have industrialized the recipes of our ancesters to the point that we no longer know where they come from. Micro waves and macaroni and cheese from a box have been around long enough for us to forget what they replaced. Making simple things like chocalate pudding from five or six ingredients is a wonderful return to simplicity with a much better end product.

I will try your recipe.

Keep cooking, tbb