Practically Perfect Pudding

It's been a little while since I've shared a recipe. But it just feels right. So today, I'm gonna tell you about the easiest recipe since burnt toast. And it tastes better too! Another dessert that I researched so you don't have to. One that you probably have all the ingredients already. Plus,if I'm not overselling this,it goes great with almost anything. Now, get on your marks, get set, and let's get into it!

This recipe is so simple, even a goldfish could do it! Well, maybe not. But it is super easy. First, you'll need a large microave safe bowl. And a tablespoon. Then, in your bowl, you're gonna mix

2 cups milk 

2 Tbspn corn starch 

2 Tbspn brown sugar

Now, this might be the most important part. Blend the dry ingredients before adding the milk. You may want to increase the sugar to suit your taste.Then, once your milk is in, make sure you fully dissolve the corn starch before heating. If not, every dry lump will stay a dry lump, coated with pudding that explodes in your mouth. Which you could do, if you're into that. No judgement.

Once you have everything together, place it in your microwave, and give it two minutes on high. You'll do this twice, and then give it three minutes, being sure to stir well between each interval. After seven minutes, and a few good stirs, your pudding is just about ready!

At this point, you might want oven mits. Either way, carefully lift your pudding and set it in the fridge. It needs to chill for at least 30 minutes, but can sit as much as 5 hours. ( Mine usually dissapears faster.) One final note: You can use white sugar combined with cocoa powder, vanilla, or coconut extract for different flavors. Who knows? Maybe you'll discover raspberry pudding. In any case, that's all for now. Enjoy!

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