Maybe it's because pudding really does require stirring, and people just expect to put stuff in the crock pot, go off and run errands for a few hours, and come home to find their food perfectly done.
People also expect crock pots to be forgiving of a little too much cooking time. Crock pot tapioca taught me that the window of forgiveness for desserts is much narrower than the window of forgiveness for chicken or beef.
But, surely crock potting chocolate pudding is better than having your arms fall off from stirring. So, here it is, quite possibly the world's first crock pot chocolate pudding recipe. Almost certainly the world's first dairy-free, corn-free, gluten-free, low-sugar crock pot pudding to be published on Blogspot.
4 or 5 quart crock pot
Silicone wire whisk
Assorted measuring devices
1/2 C unsweetened cocoa powder
1/4 C potato starch
1/2 C raw cane sugar
Microscopic dash of cinnamon
4 C almond milk
Splash of vanilla
1/2 T butter or soy margarine or other fatty substance (opt.)
About 16 drops liquid stevia
Whisk all the dry stuff together until the potato starch is well incorporated.
Add all the wet stuff except the fat and stevia.
Whisk to incorporate.
Turn the crock pot on high.
Every 20 - 30 minutes perform the following stirring ritual:
- Stir with spatula, getting the goo off the bottom and sides
- Whisk again to incorporate the goo
Add the fat, then perform the stirring ritual.
Check to see if the pudding is getting to be about the thickness of tomato sauce or somewhere between chocolate sauce and pudding. If it's not yet nearly pudding-like, then just cook it on low a bit longer, periodically doing the stirring ritual.
When it is nearly pudding-like, turn the crock pot off.
Go run another errand for another hour and a half or so.
Add the stevia, then perform the stirring ritual one more time.
Package it into single-serve cups, or just dump it all in a bowl and chill.