I’m intrigued by the viscosity of teff. You wouldn’t think such the smallest grain in the world would emit so much grain-glue. And yet it does! I added some dried apricots to the pudding for some sweetness and so I could use the pectin as another natural bonding agent. I wasn’t planning on preparing the pudding two ways, but I felt like I couldn’t really congratulate myself on my innovative teff-apricot-chocolate pudding when it still looked like any other chocolate pudding.
So I popped half of the batter in the oven and was quite pleased with the results. Not unlike molten chocolate cakes, the outside turned brownie-like, while the inside remained pudding-like. And voila, a healthy, whole-grain pudding pie! (And, I'm hoping, the only hand-held pudding entry.) Learn more about me here: http://jessicatom.com/ —Jessica Tom
15 pudding pies
1 1/4 cups
milk (I used whole grain rice milk, though any milk would do)