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NO, I'M NOT PANICKED.
THIS IS THE SOUND OF LOW LEVEL TERROR.
I MEAN, HAVE YOU SEEN THIS LETTER?
THEY'RE NOT ALLOWING MY TAHITI TRIP.
IT WAS RESEARCH, ALL RESEARCH.
VANILLA, MY VANILLA BOOK.
YOU KNOW, VANILLA, TAHITI, THEY GO TOGETHER.
YES, WE NEEDED THE YACHT.
IT WAS... A RESEARCH VESSEL.
ALL RIGHT, HOW MUCH?
IT'S $8,000!
WHERE AM I GOING TO GET $8,000?
HOLD ON, IT'S THIS STUPID TELEVISION COMMERCIAL.
HOLD ON A SECOND, SID.
REMEMBER, THE WINNING ENTRY COULD WAKE UP
TO 5,000 CLAMS IN THEIR STOCKING,
AND I'M NOT TALKIN' SEAFOOD.
(laughing)
JUST SEND YOUR ENTRIES TO AUNTIE PUDDIN',
CARE OF AMALGAMATED FOOD STUFFS INCORPORATED.
OH, AND DON'T FORGET.
HAVE THEM POSTMARKED NO LATER THAN...
LISTEN, SID.
CAN YOU KEEP THE FEDS OFF OF ME FOR ANOTHER COUPLE OF DAYS?
GOOD, GREAT, PERFECT, BYE.
WELL, AUNTIE PUDDIN'.
WHY DON'T YOU JUST SAVE YOURSELF SOME TROUBLE
AND GO AHEAD AND CUT ME THE CHECK?
HA, HA, HA.
BESIDES, IT'S ABOUT TIME SOMEBODY WRESTLED PUDDING BACK
FROM THE MONEYGRUBBING INDUSTRIALISTS
WHO'VE MONOPOLIZED IT FOR SO MANY YEARS.
I SAY, PUDDING STARTS IN THE HOME.
WITH A LITTLE KNOW-HOW, A FEW DECENT INGREDIENTS,
AND SOME COMMON, EVERYDAY TOOLS,
PUDDING COULD BE THE PERFECT HOLIDAY TREAT,
NOT TO MENTION SERIOUSLY...
♪♪
BEFORE WE CAN PURSUE MY PROPER PLACE
IN THE PANTHEON OF PUDDING HISTORY AND PAY OFF THE IRS,
WE REALLY SHOULD DEFINE EXACTLY WHAT IT IS WE MEAN WHEN WE SAY PUDDING.
I READ FROM A FAMOUS CULINARY TOME.
"PUDDING -- ANY OF NUMEROUS DISHES, SWEET OR SAVORY,
SERVED HOT OR COLD, WHICH ARE PREPARED IN A VARIETY OF WAYS."
THAT'S SPECIFIC, ISN'T IT?
FORTUNATELY, ETYMOLOGY IS NOT MUCH MORE HELP.
FOR INSTANCE, WE HAVE HERE THAT THE WORD PUDDING
DERIVES FROM THE MEDIEVAL FRENCH
AND WINDS ITS WAY ALL THE WAY BACK TO THE LATIN BOTULUS,
WHICH MEANS EITHER SAUSAGE OR BOTULISM,
DEPENDING ON HOW YOU TRANSLATE IT.
LUCKILY, WE CAN GET SOME CLARIFICATION
FROM THE BRITISH ISLES
BECAUSE FOUR OUT OF FIVE ANTHROPOLOGISTS WHO EAT PUDDING
DO BELIEVE THAT OUR MODERN IDEA OF THAT DESSERT WAS BORN THERE.
LIGHTS!
ENGLAND'S FIRST GLIMPSE OF PUDDING
PROBABLY LOOKED A LOT LIKE THIS.
DELIVERED TO THEIR SHORES BY ROMAN SOLDIERS,
THIS PROTOHAGGIS LIVES ON TODAY IN THE CAJUN TRADITION
OF BOUDIN ROUGE , OR BLOOD PUDDING.
SOME WOULD EVEN ARGUE IT LIVES ON
IN THE TRADITION THAT WE CALL HOT DOGS,
WHICH DEFINITELY AREN'T DESSERT.
CENTURIES PASSED, EMPIRES FELL,
AND IN ENGLAND, PUDDING CAME TO MEAN ANY BREADY MASS,
SWEET, SAVORY, EDIBLE, OR OTHERWISE.
YORKSHIRE PUDDING, A BAKED POPOVER,
AND CHRISTMAS PUDDING,
A BOILED AND ***-DRENCHED FRUITCAKE,
ARE FAMOUS EXAMPLES OF PUDDINGS FROM THIS PERIOD,
ONLY THEY'RE NOT REALLY PUDDINGS AT ALL.
BY THE DAWN OF THE 20th CENTURY,
PUDDING HAD COME TO MEAN JUST ABOUT ANY DESSERT
YOU COULD DELIVER TO AN ENGLISH TABLE.
WHILE AMERICAN KIDS WERE SHOUTING,
"HEY, MOM, WHAT'S FOR DESSERT,"
ENGLISH KIDS WERE SAYING, "HEY, MUM, WHAT'S FOR PUD?"
NOW SPEAKING OF THE OTHER SIDE OF THE POND,
WITH THE POSSIBLE EXCEPTION
OF THIS COLONIAL CORNMEAL CURIOSITY HASTY PUDDING,
AKA LOBLOLLY,
AMERICAN PUDDINGS ARE SWEET AND SPOONABLE,
CLOSELY AKIN TO BOTH MOUSSES AND CUSTARDS.
SIMILARITIES ASIDE, DIFFERENCES ABOUND.
FOR INSTANCE, A MOUSSE GETS ITS LIGHT AND FLUFFY TEXTURE
FROM THE INCLUSION OF WHIPPED EGG WHITES AND/OR CREAM.
A CUSTARD'S CUTTABLE CURD COMES COURTESY
OF THE COAGULATIVE POWER OF THE EGG YOLK.
PUDDINGS, ON THE OTHER HAND...
AND I MEAN TRUE PUDDINGS...
ARE ALWAYS THICKENED BY THE GELATINIZATION
OF STARCH.
LIGHTS!
ALTHOUGH WE HAVE CERTAINLY TALKED ABOUT STARCH AND GELATINIZATION,
THE WAY IN WHICH STARCH GRANULES SWELL AND ERUPT IN A HOT LIQUID,
ON THIS SHOW MANY TIMES IN THE PAST,
WE'VE NEVER REALLY GOTTEN INTO WHAT STARCH IS,
NOR HAVE WE DEALT WITH THE FACT THAT THE COMPOSITION OF STARCH
IN, SAY, RICE IS DIFFERENT FROM THAT
IN A POTATO OR IN WHEAT FLOUR.
WELL, WE'LL BE VAGUE NO MORE.
HERE'S THE DEAL.
PLANTS USE PHOTOSYNTHESIS TO MAKE ENERGY
IN THE FORM OF A SIMPLE SUGAR CALLED GLUCOSE.
NOW WE'LL SAY FOR A MOMENT THAT THIS BATTERY IS A MOLECULE OF GLUCOSE.
PLANTS STORE THIS ENERGY IN TWO DIFFERENT TYPES OF STRUCTURES.
SAY HELLO TO AMYLOSE.
AMYLOSE IS REALLY NOTHING BUT A LONG --
VERY, VERY, VERY LONG --
CHAIN OF GLUCOSE MOLECULES.
THIS IS A STARCH, BUT SO IS THIS.
BRING 'ER ON DOWN.
THE BRANCHED VERSION IS CALLED AMYLOPECTIN.
NOW WHEN A STARCH GRANULE SWELLS AND BURSTS IN HOT LIQUID,
ZILLIONS OF THESE MOLECULES ARE RELEASED.
THEY TANGLE UP, TRAP WATER, AND THICKEN WHATEVER THEY'RE IN.
HOWEVER, AMYLOPECTIN AND AMYLOSE HAVE DIFFERENT PROPERTIES,
AND DIFFERENT TYPES OF PLANTS CONTAIN
VARYING PROPORTIONS OF EACH,
WHICH IS WHY CORN STARCH DOESN'T THICKEN THE SAME WAY
THAT POTATO STARCH DOES OR THE WAY THAT FLOUR DOES.
BUT IN THE END, IT'S ALL JUST SUGAR,
BUT SINCE THESE MOLECULES ARE REALLY, REALLY GIGANTIC,
OUR TASTE BUDS CAN'T TANGLE WITH THEM.
SO THEY DON'T TASTE LIKE ANYTHING AT ALL.
♪♪
FOR CENTURIES RICE HAS BEEN A KEY DESSERT INGREDIENT
IN THE CUISINES OF CULTURES HEAVILY VESTED IN SAID CEREAL.
ALTHOUGH MANY OF THESE CULTURES DO HAVE A FORM OF RICE PUDDING,
I LEAN TOWARDS THOSE THAT HAIL FROM THE INDIAN SUBCONTINENT,
WHERE RICE IS MOISTENED WITH SOME MILK
AND THEN SUBTLY FLAVORED
WITH EVERYTHING FROM RAISINS TO ALMONDS, PISTACHIOS,
ROSEWATER, SAFFRON, AND CARDAMOM.
BUT FIRST AND FOREMOST, WE NEED RICE,
A CUP OF LONG GRAIN RICE, COOKED LONG GRAIN RICE.
NOW RICE PUDDING SHOULD NEVER EVER BE MADE
WITH CONVERTED RICE OR BOIL-IN-THE-BAG RICE
BECAUSE THOSE RICES HAVE BEEN PROCESSED
IN ORDER TO REMOVE SOME OF THE FREE STARCH.
THEY DO THAT BECAUSE THEY WANT THEIR RICE TO NOT BE STICKY.
WE, ON THE OTHER HAND, NEED STICKY.
WE NEED STARCH.
NOW AS FOR THE REST OF THE SOFTWARE,
WE WILL REQUIRE THE SERVICES
OF 1 CUP OF MILK, 1/2 CUP OF HEAVY CREAM, 3/4 CUP OF COCONUT MILK,
TWO OUNCES --
THAT'S ABOUT 1/4 CUP -- OF SUGAR, 1/4 TEASPOON OF GROUND CARDAMOM,
AND 1 1/2 OUNCES EACH OF GOLDEN RAISINS
AND CHOPPED UNSALTED PISTACHIOS.
FOR YOU VOLUMETRIC FANS, THAT'S ABOUT 1/3 OF A CUP EACH.
WE'LL ALSO REQUIRE, IN THE HARDWARE DIVISION,
ONE RUBBER OR SILICONE SPATULA AND ONE LARGE NON-STICK SKILLET.
FIRST INGREDIENT IN THE PAN?
OUR ONE CUP OF MILK,
FOLLOWED IMMEDIATELY BY OUR ONE CUP
OF LIBERATED LONG GRAIN.
DUMP THAT RIGHT INTO THE PAN.
JUST STIR UNTIL THIS COMES TO A BOIL.
NOW YES, OF COURSE,
THIS WOULD COME TO A BOIL EVEN FASTER
IF WE WERE USING HIGH HEAT,
BUT SPEED IS NOT THE ISSUE HERE.
OKAY, I DON'T WANT TO GO FAST.
WHAT I WANT TO DO IS TO DO THIS SLOWLY
SO THAT WE LIBERATE SOME STARCH FROM THE GRAINS.
WELL, THINK RISOTTO... YOU DON'T RUSH RISOTTO, DO YOU?
OF COURSE NOT.
TAKE YOUR TIME, STIR OCCASIONALLY, BRING TO A BOIL.
ONCE YOU HAVE HIT A BOIL AS WE HAVE,
DROP THE HEAT TO LOW
AND SIMMER UNTIL SLIGHTLY THICKENED,
ABOUT FIVE MINUTES.
AND STIR OFTEN, WON'T YOU?
WHEN YOUR MIXTURE DOES THIS,
YOU ARE READY TO ADD THE REST OF THE INGREDIENTS.
SO BOOST YOUR HEAT TO MEDIUM,
POUR IN BOTH THE CREAM AND THE COCONUT MILK, VERY NICE,
AND THEN THE SUGAR AND THE CARDAMOM.
NOW THE CARDAMOM IS GOING TO WANT TO CLUMP UP ON YOU,
SO I SUGGEST YOU SWITCH OVER TO A WHISK,
JUST FOR A COUPLE OF MINUTES.
AND DON'T WORRY, YOUR NON-STICK CAN TAKE IT.
WHEN IT COMES BACK TO A BOIL,
DROP THE HEAT TO LOW AND COOK FOR ANOTHER FIVE MINUTES
OR UNTIL IT REACHES A NICE THICK, CREAMY CONSISTENCY,
LIKE THIS.
THEN KILL THE HEAT AND ADD THE GOODNESS.
WE'RE GOING TO GO WITH THE PISTACHIOS AND THE RAISINS.
JUST STIR THAT IN AND THEN PORTION UP INTO SMALL CUPS THUSLY...
AND SERVE EITHER WARM OR CHILL.
I LIKE TO LET THEM SIT OVERNIGHT.
I THINK THEY'RE BETTER THAT WAY.
♪♪
THE HOLIDAYS ARE RIGHT AROUND THE CORNER, PUDDIN' HEADS,
SO YOU BETTER HURRY.
REMEMBER, MORE RECIPES MEAN MORE CHANCES TO WIN.
SO ENTER AS OFTEN AS YOU LIKE.
BYE-BYE, MOPPETS.
SO I CAN ENTER AS OFTEN AS I LIKE, HMM?
FASCINATING.
HA, HA, HA.
TAPIOCA IS MANUFACTURED
FROM THE ROOTS OF THE CASSAVA PLANT,
A NEW-WORLD PLANT THAT TODAY IS GROWN
MOSTLY IN AFRICA AND ASIA.
NOW WHILE MOST OF YOU ARE PROBABLY FAMILIAR
WITH THE POWDERED FORM OF TAPIOCA,
IT'S THE LITTLE PELLETS, OR PEARLS, THAT MAKE TAPIOCA UNIQUE.
NOW TO MAKE THESE LITTLE BOOGERS,
CASSAVA ROOTS ARE SMUSHED INTO A KIND OF PULP,
AND THEN THEY'RE KNEADED AND WRUNG OUT
UNTIL THE FIBERS HAVE GIVEN UP
ALL THE STARCH THAT THEY POSSIBLY CAN.
THEN THIS LIQUID IS KIND OF DROPPED ONTO A HOT PLATE
IN SUCH A WAY SO THAT THEY KIND OF FORM THE PEARLS
AS THE MOISTURE COOKS AWAY.
AS YOU CAN SEE,
THIS IS NOT A PROCEDURE THAT SHOULD BE UNDERTAKEN BY AMATEURS.
A QUICK-COOKING TAPIOCA CAN BE FOUND
IN MOST MAJOR MARKETS.
HOWEVER, LANDING THESE PEARLS MAY REQUIRE THAT
YOU TAKE A TRIP TO THE ETHNIC OR ASIAN AISLE,
IF YOU CAN'T FIND IT WITH THE REST OF THE STARCHES.
♪♪
WHEN YOU GET YOUR TAPIOCA HOME,
YOU'RE GOING TO NEED TO SOAK IT BEFORE YOU CAN COOK WITH IT.
I RECOMMEND AN OVERNIGHT SOAK UNLESS, OF COURSE, YOU USE
THAT QUICK-COOKING VARIETY.
BUT YOU WOULDN'T DO THAT, WOULD YOU?
SO 3 1/2 OUNCES OF DRY TAPIOCA BY WEIGHT --
THAT'S ABOUT 1/2 CUP -- GO INTO A VESSEL LARGE ENOUGH
TO HOLD A PINT OF COLD WATER.
THERE YOU GO.
JUST LEAVE THIS ON THE COUNTER.
BYE.
THE NEXT MORNING, YOUR TAPIOCA WILL BE
NICE AND SOFT AND READY TO GO, BUT YOU HAVE TO DRAIN IT.
THERE'S TOO MUCH FREE STARCH FLOATING AROUND IN THAT WATER.
SO DRAIN IT WELL AND THEN MOVE IT TO YOUR SLOW COOKER,
AN ELECTRIC SLOW COOKER, OF COURSE.
THEN ADD 2 1/2 CUPS OF WHOLE MILK.
DON'T TRY USING SKIM OR TWO PERCENT.
FOLLOW THAT UP WITH 1/2 CUP OF HEAVY CREAM.
DON'T TRY SKIMPING THERE, EITHER.
THEN A PINCH OF SALT.
STIR EVERYTHING TOGETHER,
POP ON THE LID,
AND SET THE COOKER TO COOK ON HIGH FOR TWO HOURS.
♪♪
AH, AS YOU CAN SEE,
MANY OF THE STARCH GRANULES HAVE EXPLODED,
THROWING THEIR SNAKE-LIKE TANGLES OUT INTO THE DAIRY,
BUT THE TAPIOCA PEARLS THEMSELVES
ARE STILL INTACT.
THAT IS A VERY, VERY GOOD THING.
NOW TO AUGMENT THE TEXTURE OF THIS PUDDING,
WE ARE GOING TO STEAL ONE SMALL TRICK FROM THE CUSTARD WORLD
AND BEAT ONE EGG YOLK WITH 1/3 CUP OF SUGAR.
WE'RE JUST GONNA BEAT THAT INTO A PASTE.
THERE, NOW WE TEMPER.
TEMPERING, AS YOU MAY RECALL, IS A PROCESS
BY WHICH WE AVOID THE CURDLING OF EGGS
THAT OFTEN RESULTS WHEN HOT STUFF IS ADDED TOO FAST.
BY WORKING THE HOT STUFF
A WEE BIT AT A TIME INTO THE EGGS,
WE CAN SLOWLY ELEVATE THE TEMPERATURE OF THE EGGS.
NOW ONCE YOU WORK 1 CUP TO 1 1/2 CUPS
OF THE HOT MIXTURE INTO THE EGGS,
YOU CAN THEN MOVE THE EGG MIXTURE
BACK INTO THE TAPIOCA.
JUST STIR IT IN VERY, VERY THOROUGHLY.
NOW ALL WE NEED IS THE ZEST OF ONE LEMON.
BY ZEST, WE REFER TO THE OUTERMOST YELLOW LAYER OF THE PEEL,
WHICH CONTAINS ALMOST ALL OF THE ESSENTIAL OILS THIS CITRUS POSSESSES.
THIS TRICK IS, THIS LAYER IS EXTRAORDINARILY THIN,
AND JUST BELOW IT IS THE NASTY, FIBROUS PITH,
THE STUFF THEY MAKE PITH HELMETS OUT OF.
OUR JOB, THEREFORE, IS TO REMOVE AS MUCH OF THIS AS WE CAN
WHILE LEAVING AS MUCH OF THIS BEHIND.
NOW TO COMPLICATE MATTERS,
IN ORDER TO EXTRACT MAXIMUM FLAVOR,
WE NEED OUR ZEST TO BE VERY, VERY FINE.
THEREFORE, WE MUST CHOOSE OUR HARDWARE WISELY.
DESPITE ITS MONIKER, A ZESTER IS ACTUALLY THE LAST THING
YOU WANT TO USE TO REMOVE ZEST
BECAUSE IT TAKES OFF WAY TOO LITTLE
AND REQUIRES WAY TOO MUCH FORCE TO USE.
NOPE, WE ARE DEFINITELY GOING TO GO WITH A FLAT GRATER.
NOW WE WANT ONE THAT HAS SHALLOW TEETH,
SO SHALLOW THAT IF YOU RUN YOUR FINGER ACROSS THE FACE,
THERE WON'T BE ANY NEGATIVE EFFECT.
OH, NOT THAT.
NOW THIS ONE HAS THE APPROPRIATE SHALLOWNESS,
BUT THE TEETH ARE A LITTLE BIT TOO WIDE.
AH, HERE WE HAVE IT, SHALLOW AND NARROW.
NOW PLACE THE GRATER FLAT ON EITHER A FLEXIBLE MAT OR A PIECE OF WAX PAPER
AND LIGHTLY DRAW THE ORB ACROSS,
TURNING IT AS YOU GO.
THERE.
ADD YOUR FRESHLY HARVESTED LEMON ZEST
TO THE TAPIOCA PUDDING,
STIR IT IN,
AND THEN LET IT COOK COVERED FOR ANOTHER 15 MINUTES.
WITHOUT ITS RAINCOAT, THIS LITTLE LEMON WILL DRY OUT FAST.
SO IF YOU WANT TO SAVE IT,
WRAP IT IN A COUPLE OF LAYERS OF PLASTIC WRAP
AND STASH IT IN YOUR FRIDGE.
AND PLEASE DON'T STARE, IT'S A LITTLE EMBARRASSED.
LIKE THE HAT?
♪♪
MOVE YOUR CREATION TO AN AIRTIGHT CONTAINER
AND PRESS A LAYER OF PLASTIC WRAP
RIGHT DOWN ON THE SURFACE.
THAT WILL PREVENT A SKIN FROM FORMING.
LET IT COOL ON THE COUNTER FOR ABOUT AN HOUR
AND THEN STASH IT IN THE REFRIGERATOR UNTIL THOROUGHLY CHILLED.
(whispering) I'LL BE BACK.
THAT'S RIGHT, PUDDING LOVERS.
WE'VE ADDED AN ADDITIONAL BONUS CONTEST.
WHOEVER CAN COME UP WITH A FASTER, MORE CHOCOLATY CHOCOLATE PUDDING
THAN AUNTIE'S CHOCO-FIX WILL WIN
AN ADDITIONAL 3,000 SIMOLEONS COME NEW YEAR'S DAY.
GOOD LUCK, PUDDIN' HEADS.
♪♪
SO IT'S INSTANT SHE WANTS.
WELL, THEN IT'S INSTANT SHE'LL GET.
YOU KNOW, INSTANT PUDDING HAS AN AMAZING HISTORY.
IT WAS DEVELOPED AS A RESTORATIVE BY ONE...
ALFRED BYRD, A 19th-CENTURY ENGLISH PHARMACIST
WHOSE WIFE SUFFERED FROM A WIDE RANGE OF STOMACH ILLNESSES,
INCLUDING ACUTE ALLERGIES TO BOTH EGGS AND YEAST.
DETERMINED TO FIND A DESSERT THAT HIS WIFE COULD ENJOY
WITHOUT HAVING ANY DISCOMFORT,
BYRD FINALLY STRUCK UPON A WAY TO USE A FLOUR MADE FROM CORN
TO SET A FLAVORED MIXTURE MUCH LIKE A CUSTARD,
ONLY CREAMIER.
MR. AND MRS. BYRD STARTED TO SERVE THIS CONCOCTION AT DINNER PARTIES,
AND IT WAS SUCH A HIT THAT WITHIN A YEAR
ALFRED BYRD AND SONS OF BIRMINGHAM, ENGLAND,
WERE PRODUCING THE FIRST INSTANT PUDDING.
NOW WE MAY NOT HAVE ACCESS TO THE MODERN INDUSTRIAL INSTANT PUDDING PANTRY,
BUT LET'S SEE IF WE CAN JUST GET BY
ON GOOD OLD-FASHIONED KNOW-HOW.
♪♪
♪♪
♪♪
♪♪
LET'S MAKE UP A BATCH, SHALL WE?
ALL WE NEED IS 1 3/4 CUPS OF OUR MIX.
THAT GOES INTO A SAUCEPAN OR SAUCIER
ALONG WITH TWO CUPS OF MILK,
JUST WHISK THAT IN,
AND TWO CUPS OF HEAVY CREAM.
OKAY, I DIDN'T SAY THIS WAS LOW-FAT.
WE'RE GONNA TURN THE HEAT TO MEDIUM
AND BRING THIS TO A BOIL.
WHEN IT HITS A BOIL, WE'RE GOING TO REDUCE THE HEAT TO LOW
AND LET THIS SIMMER FOR FOUR MINUTES.
THE REASON?
WELL, WHAT WE'VE GOTTA MAKE SURE OF IS THAT
ALL THE STARCHES ARE GELATINIZED.
YOU DON'T HAVE TO DO THIS STEP WITH AUNTIE PUDDIN'S PUDDING
BECAUSE PACKAGED PUDDINGS USE MODIFIED STARCHES
AND OTHER INDUSTRIAL PRODUCTS
THAT WE DON'T HAVE, WANT, OR NEED.
♪♪
NOW WE KILL THE HEAT AND WHISK IN ONE TEASPOON OF VANILLA EXTRACT.
YOU DON'T WANT TO DO THAT ON THE HEAT
BECAUSE THE FLAVOR WILL DISSIPATE.
NOW SINCE COCOA POWDER DOES HAVE A TENDENCY TO LUMP UP,
WE ARE GOING TO RUN THIS THROUGH A SIEVE.
UNLIKE AUNTIE PUDDIN'S INDUSTRIAL ***,
OUR PUDDING ACTUALLY DOES CONTAIN MILK.
MILK CONTAINS THE PROTEIN CASEIN,
WHICH MEANS THIS WILL GET A SKIN ON IT IF WE DON'T PREVENT IT.
THE BEST WAY TO DO THAT?
A NICE LAYER OF PLASTIC WRAP
PLACED RIGHT DOWN ON THE SURFACE OF THE PUDDING.
DON'T WORRY.
WHEN THE PUDDING CHILLS, IT WON'T STICK A BIT.
NOW THIS GOES INTO THE REFRIGERATOR FOR AT LEAST FOUR HOURS
BEFORE ENJOYING.
AS FOR THE REST OF YOUR MIX,
KEEP THIS IN YOUR PANTRY FOR UP TO SIX MONTHS.
IT CAN'T GO ANY LONGER THAN THAT, THOUGH,
BECAUSE THE MILK POWDER IN HERE CONTAINS FAT,
AND THAT WILL EVENTUALLY GO RANCID.
I THINK YOU'LL USE IT PRETTY QUICK.
(TV announcer) TODAY IN LOCAL NEWS,
A DISASTER UNFOLDED FOR DESSERT DIVA AUNTIE PUDDIN'
WHEN POLICE AND IRS AGENTS RAIDED HER DOWNTOWN FACTORY
AND ARRESTED HER FOR TAX EVASION AND MAIL FRAUD.
AT FIRST IT APPEARED THE OLD GIRL WOULD GO PEACEFULLY,
BUT WHEN THE TV LIGHTS CAME ON, SHE MADE A BREAK FOR IT
AND, IN DOING SO, REVEALED HER TRUE IDENTITY.
AUTHORITIES HAVE DISCOVERED THAT AUNTIE PUDDIN'
IS ACTUALLY COCOA CARL, THE FUGITIVE CONFECTION KING
WHO JUMPED BAIL ON FRAUD CHARGES OVER A YEAR AGO.
WELL, THAT CERTAINLY EXPLAINS THE 5 O'CLOCK SHADOW.
OH WELL, BYE-BYE MONEY.
I GUESS THE IRS WILL BE AROUND IN A FEW DAYS TO PICK ME UP,
BUT THAT'S OKAY.
IT'S WORTH IT.
IF JUST ONE OR TWO MILLION OF YOU WOULD RISE UP
AND TAKE THE PUDDING BOWL IN HAND
AND MAKE YOUR OWN, THEN THERE'S HOPE.
THERE'S HOPE THAT ONCE AGAIN PUDDING CAN BE A FOOD
OF THE PEOPLE, BY THE PEOPLE, FOR THE PEOPLE,
NOT TO MENTION REALLY GOOD EATS.
SEE YOU NEXT TIME... I HOPE.
Captioned by Scripps Networks, Inc.