The chocolate pudding recipe I use is http://forums.egulle...g/#entry1955865. Been thinking of swapping out some of the regular, granulated sugar for brown sugar. Any thoughts on proportions or ideas on how to best make the substitution?
My first thought was to replace 1 Tbs of granulated sugar with a Tbs of brown, and then reduce the remaining granulated sugar by 25% (1/2 Tbs). Good starting point? Got a better suggestion? Would love to hear it. Thanks!