Chocolate Milk Pudding (with cornstarch)
Easy chocolate pudding recipe made with milk, cocoa powder, sugar and cornstarch. Perfect after-dinner pudding or a light chocolate treat. Perfect on it's own or serve with caramel sauce, yoghurt and fresh raspberries.
Ingredients
- 500 ml milk any type of milk including dairy free
- 2-3 tablespoons cocoa powder to taste
- 4 tablespoons cornflour approx 30 grams
- 3-4 tablespoons sugar to taste
- tiny pinch salt
Instructions
- Pour the milk in to a large saucepan and add the cornstarch, cocoa powder, sugar and a tiny pinch of salt to the milk and mix with a whisk until it's completely smooth.
- Bring the milk slowly to the boil, stirring occasionally and making sure that the sugar has dissolved completely.
- Boil for 2 minutes, whilst slowly whisking/ stiring the milk. The mixture will start to thicken very quickly at this point. Carry on boiling until bubbles appear on the top and the whole mixture is nice and thick. This usually doesn't take more than a minute.
- Pour straightaway into pudding bowls or glasses and leave a little gap on the top for your choice of toppings.
- Leave to cool down at room temperature and then place in the fridge for a further hour or so.
- Best served on the same day or within 2-3 days (max). Keep in the fridge and serve straight from the bowl or gently turn out on the plate.