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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
No-Regrets Chocolate Pudding

1 cup all-purpose flour
3/4 cup sugar
1/2 plus 1/4 cup good-quality unsweetened cocoa powder (not the chocolate-milk powder you use for making drinks)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup canola oil
1 teaspoon vanilla
1/2 cup packed dark brown sugar
1 1/2 cups boiling water

Preheat oven to 350 degrees. Grease a 7-inch square baking dish. (We used an 8-inch brownie pan and it overflowed; next time we will use a deeper Corning casserole dish.)

Sift the flour, sugar, 1/2 cup cocoa, baking powder, baking soda, ginger and salt into a large bowl. Stir in milk, oil and vanilla to make a thick batter. Spread in prepared baking dish.

Sprinkle the other 1/4 cup cocoa and the brown sugar over the batter in the pan. Pour boiling water over the top -- don't mix it in!

Put the whole mess in the oven and bake at 350 degrees for 25 minutes until the sides are set but the middle looks loose. Cool in the pan for 5 minutes. Serve warm. Try to resist eating the whole thing.

Serving suggestion: Have a glass of milk with a plate of warm No-Regrets Chocolate Pudding. Calcium has been found to reduce premenstrual mood swings and sadness, as well as build strong bones. And warmth makes foods more comforting. Curl up in your favorite chair with a blanket, a teddy bear, a book from your childhood and some pudding.

"Mood Food" by Jane Eldershaw

Sunday, April 22, 2001

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