There is something deeply, historically precious about milk. It is a reminder of birth, growth, and new life – but, just as all life is fleeting, milk has a brief shelf life too. So before throwing out that milk that is just days away from coming to the end of its time in your fridge, consider the importance of not being wasteful and transform it into this deliciously smooth chocolate pudding that can be made with store cupboard ingredients – and is bound to be a hit with children and adults alike!
Milk Chocolate Pudding
Cooking time: 30 minutes
- 600 ml milk
- 4 tsp corn flour
- 80 g caster sugar
- 3 tsp cocoa powder
- 1 tsp vanilla extract (optional)
Put all dry ingredients in a medium-sized saucepan and pour in 100 ml of the milk, stirring until combined and smooth.
In a microwave, heat the remaining 500 ml milk until warm (but not boiling).
Put the saucepan on the stove over low heat, slowly pouring in the rest of your milk and the vanilla extract, if using.
Stir continuously with a wooden spoon, gradually turning the heat up to medium.
Keep stirring – as the temperature rises, the pudding will begin to thicken on the bottom of the pan. If it becomes lumpy, turn down the heat and whisk gently until it is smooth again.
Continue to stir or whisk on medium heat until the mixture has thickened to a slightly runny custard consistency. If you would like it thicker, continue to stir it whilst it’s on the stove.
Pour into four ramekins, or if you’d prefer, put all of the pudding into one medium-sized bowl.
Leave to cool at room temperature for an hour, and then place in the fridge until set and ready to serve.
Serve with whipped cream, berries, nuts, or just as it is – and enjoy!
Variations: You can also try omitting the cocoa powder and making this a plain vanilla pudding, or even try different flavorings such as cinnamon, almond, or mint extracts. This pudding is also delicious and warm, straight from the pan!
Written by Meltem Baykaner Khan, originally posted on sistersmagazine.com