The Proof of the Pudding

The Proof of the Pudding

There is an old proverb that proclaims “The proof of the pudding is in the eating.” It means to fully test something you need to experience it yourself.  One cannot know if it is good until tasted.

The meaning becomes clear when you know that ‘proof’ is a verb meaning ‘to test’.

When bakers ‘prove’ yeast they add it to warm water for a time to determine that it is active.

The more common meaning of ‘proof’ in our day and age is the noun meaning ‘the evidence that demonstrates a truth’.

God told the children of Israel several times while in the wilderness that they were being proved by Him.  It may be noted that though they failed many times, God never failed them.

King David said in Psalm 26:2  Examine me, O LORD, and PROVE me; try my reins and my heart.

We WILL have testings of our faith in this life. How we endure the difficulties set before us-turning to Him or running from Him do not go un-noticed by the Almighty One.


Malachi 3:10  Bring ye all the tithes into the storehouse, that there may be meat in mine house, and PROVE me now herewith, saith the LORD of hosts, if I will not open you the windows of heaven, and pour you out a blessing, that [there shall] not [be room] enough to receive it.

God invites us to test Him, too. When we give a portion of our income to Him FIRST, we are trusting HIM to meet our needs with the rest.  He will always prove faithful.
When bakers ‘prove’ yeast they add it to warm water for a time to determine that it is active.
 The proof of the believer is when on that great day our Heavenly Father says, “Well done, thou good and faithful servant.”
I’m sharing today a recipe for Homemade Chocolate Pudding.  It’s made from pantry staples you probably have on hand.

Confectionately Yours,




 1/4 c. sugar
2 c. whole milk
1/4 c. unsweetened cocoa powder
2 T. cornstarch
1 lg. egg
2-4 oz. semi-sweet chocolate chips
pinch of salt
1/2 tsp. vanilla

 Whisk together the sugar, cocoa powder, cornstarch and salt in a heavy 2 quart saucepan. Gradually whisk in the milk and cook, stirring constantly until pudding is thick.

 Immediately beat the egg lightly and pour a little of the pudding mixture into the egg, stirring constantly. Add more hot pudding until all is incorporated. Add the semi-sweet chips and stir until melted.

 Start with the smaller amount, taste, and add the rest if the pudding is not too sweet for you. Pour into four-6 oz. ramekins. Place plastic wrap on top to prevent a “skin” from forming on top. Store in refrigerator until serving time. Yield: 4-6 oz. servings

 Note: I tested several recipes on my family to conclude that this one was the richest tasting using the ingredients common to my pantry. I also tested with 2% milk because that is what I normally use and it was still very, very good. Double the amount if using for a deep dish chocolate pie.