Chocolate Pudding
Why this recipe works
- Smooth, creamy set: Cornflour thickens the milk into a glossy pudding without needing eggs or a custard base.
- Deeper chocolate flavour: Cocoa powder gives the pudding a rounded chocolate base, while melted dark chocolate adds richness and shine.
- Straightforward method: The recipe relies on steady whisking and moderate heat, making the texture easy to control.
Get the most out of this recipe
Timing notes
- Chill for the texture you want: A shorter chill gives a soft, spoonable pudding; a longer chill makes it firmer and more set.
- Serve warm or chilled: Serve straight after cooking for a looser, glossy dessert, or chill in ramekins for a classic set pudding.
Texture tips
- Start with a smooth paste: Whisking the dry ingredients with a splash of milk first helps prevent lumps before the mixture goes into the pan.
- Keep the heat moderate: Gentle, steady cooking lets the cornflour thicken evenly and keeps the chocolate mixture smooth.
Ingredient notes
- Use good dark baking chocolate: The chocolate melts directly into the pudding, so its flavour has a noticeable impact on the finished dessert.
- Brown sugar variation: Light brown sugar can replace caster sugar for a deeper, slightly caramel-like sweetness.
Make-ahead tips
- Make ahead for easy serving: The puddings can be chilled in their ramekins and kept covered in the fridge until needed.
- Reheat gently: To serve warm later, reheat slowly and stir often so the pudding loosens without catching or becoming grainy.
Equipment you'll need
Ingredients
Instructions
- Set out 4 ramekins. Roughly chop the chocolate so it melts quickly.
- In a mixing bowl, whisk the caster sugar, cornflour, cocoa powder and salt. Whisk in a splash of the milk to make a smooth paste, then whisk in another splash so it loosens.
- Pour the remaining milk into a saucepan and warm over medium heat until steaming but not boiling. Whisk in the cocoa mixture and keep whisking until smooth.
- Cook, whisking constantly, until the pudding thickens and bubbles lazily, 2 to 4 minutes. Reduce the heat to low and cook 1 minute more to remove any raw cornflour taste.
- Take the pan off the heat and add the chocolate, whisking until fully melted and glossy. Whisk in the vanilla extract.
- Divide the pudding between the ramekins. Serve warm, or cool for 20 minutes then chill until set, about 50 minutes.
Recipe notes
Tips
- For the smoothest texture, whisk continuously once the cornflour mixture goes into the warm milk and keep the heat moderate so it thickens evenly.
- If you want a firmer, sliceable set, chill the puddings for a little longer, up to 2 hours.
- For young children, pregnant people, older adults, and anyone who is immunocompromised, use pasteurised milk and ensure the pudding is cooked until bubbling and thickened.
Substitutions
- Replace vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace caster sugar with light brown sugar for a deeper, caramel-like sweetness.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. To serve warm, reheat gently in a saucepan over low heat, whisking, or microwave in short bursts, stirring between, until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk
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