Every time I watch Emily sitting in her hospital bed, stuffing chocolate pudding into her mouth, yelling her lungs out at Andy, it makes me want to eat chocolate pudding. The Devil Wears Prada sets off weird cravings, apparently.
The only problem with that chocolate pudding, is it’s probably the gelatinous, packaged kind of goo. This one is not.
This one is smooth and silky. It’s like chocolate ice-cream that won’t melt. My sister came up with that description and then called me Willy Wonka. She’s such a flatterer 🙂
This pudding is not sophisticated. But it is delicious. That’s all.
The recipe is adapted from my favourite, the Smitten Kitchen because Deb has these classic dishes, with no frills. Sometimes, that’s what you need with a movie marathon and a blanket. And a spoon.
Ten minutes to make and two agonizing hours to chill. And you have a soft, chocolatey bowl of heaven.
I halved the recipe but it still makes three substantial servings. It is after all mostly milk, so there is a limit to how much you can eat in one sitting. Or not?
Recipe and photos updated in September, 2016. I added cocoa powder this time and found it to be an excellent, bittersweet decision. Also, for some reason I’m unable to update the recipe thumbnail, any clues?
- ⅛ cup cornflour
- ¼ cup caster sugar
- 2 tsps cocoa powder, optional
- A pinch of salt
- 1 and ½ cups milk
- 85 gms dark chocolate, roughly chopped
- Splash of vanilla
- In a medium saucepan, mix the cornflour, sugar and salt. Pour in ½ cup milk in a thin stream, stirring as you go, till the cornflour has dissolved completely. Pour in the rest of the milk and mix well.
- Place the saucepan on low heat, stirring occasionally. Scrape the sides and bottom to ensure there are no lumps and the milk isn't burning. Stir till it begins to thicken enough to coat the back of the spoon. The milk should have just begun to simmer.
- Add the chocolate and stir till it is completely incorporated and the mixture thickens much more.Turn off the heat, add a splash of vanilla and mix well. Remove any lumps in the pudding with a spoon or strain through a sieve. Taste and add more sugar if the pudding is too bittersweet for your tastebuds.
- Pour the mixture into small bowls, or one large dish and chill for two hours. Do not cover the dishes with a lid of any kind or the condensation will cause watery tops. If you want to avoid 'pudding skin', place a piece of clingfilm directly on the surface of the pudding. You'll need to stir the chilled pudding well before eating, to get that silky awesomeness. Enjoy!