Wednesday seems to be the one day that the Apprentice manages to get home from university at our normal supper hour. (It's a long commute and most nights she gets back later.)
So Mama Squirrel decided to add some extras to the small package of sausage that was waiting for us in the slow cooker. Along with the sausage and a few reheated sweet potatoes, we had hot corn bread and a can of baked beans.
Also some last-minute homemade vanilla pudding, which went into small bowls, still pretty hot. Solution: topping each bowl with a quarter-cup of frozen blueberries, and refrigerating for about twenty minutes. Guess what? It worked. Quicker than you would think, the blueberries were thawed and the pudding had cooled off.
Here's the recipe, in case you don't have one.
Vanilla Pudding, from Betty Crocker's Cookbook
1/3 cup sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 cups milk (I used a can of 2% evaporated milk, thinned with water to make 2 cups)
2 egg yolks, slightly beaten
2 tbsp. margarine or butter (I used less--I don't like it greasy)
2 tsp. vanilla extract
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yorks; stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine/butter and vanilla. Pour into dessert dishes, refrigerate (and top with frozen berries if you're in a hurry). Makes 4 servings (or 5 if you stretch it).
My note: if you're out of eggs or in a huge hurry, you can skip the egg yolks. But they do give a better flavour to vanilla or butterscotch pudding.