It is a pudding

I figured I had better give you a non-British-sense-of-the-word pudding. I’d baited you with my two non-pudding puddings.
And then I thought of making a more jello-mold type pudding. My experiments substituting agar for gelatin in fruit jello molds are pretty:

Pretty, but not yet perfected. You’ll note I didn’t unmold that molded agar-jello. There’s a good reason for that.

Then I remembered this recipe I tried from that vixen Katie and combined both my agar n fruit experiments to create a recipe I am going to call more or less: My own.

My own pudding.

Sort of. It is thick, anyway. And sweet. But it is nothing like that gelatinous goop spooned forth from the Jello packs.

That color is all-natural y’all! And it’s hard to see but there are voluptuous cherries in this:

Voluptuous fruit. Yah.

My own chocolate cherry pudding(inspired by Chocolate Covered Katie, any old jello recipe, and a desire to have a healthy-ish and less sickeningly sweet form of these because I am the only one who likes the cordial filling anyway)
1 1/3 cups unsweetened chocolate almond milk
1 heaping Tbsp. agar
1 heaping cup of frozen sweet pitted cherries
Five-ish drops of cocoa stevia( thanks Averie!) plus any more sweetener of choice
1/2 tsp. almond extract

Mix agar and milk in a small saucepan and let sit for about five minutes. Then bring to a boil, reduce heat and let it simmer until the agar is dissolved. That is more or less the same instructions on the package of agar flakes, and about the same as listed in this post by mzzzz Katie.
Let that shiz-nit cool in the fridge and don’t worry about it separating.
Add all but 8-10 cherries, plus remaining ingredients and use an immersion blender to blend the heck out of it. Divide cherries between a couple of ramekins then add pudding.
Admire the purple hue. Devour voluptuously, whatever that means to you.