Simple Chocolate Pudding

Remember what chocolate pudding used to be like? Before Gü, before Hotel Chocolat, before “Single Estate 99% Cocoa Hand Cultivated Individually Kissed” snobchocolate? Heck, do you even remember when hot chocolate was a drink you made on the stove, with cocoa and sugar and milk? Yes? No? Well, let me take you back….

This pudding is not truly a pudding. Not really. It’s actually cocoa, the hot drink, thickened up to spoonable levels. It’s wonderful.



2 cups milk (preferably whole)
4 tbls cocoa
2 – 4 tbls sugar (depending on how sweet you want it)
2 – 4 tbls cornflour (depending on how thick you want it. 2 for cocoa, 4 for pudding..)


1. Measure out the dry ingredients into a heavy saucepan and mix them all up together as well as you can. Mind the dust. *kaff*
2. Add the milk and whisk the whole mess together as well as you can. It will look awful. Not to worry. Just mix that sucker up.
3. Put the saucepan on a medium heat and start stirring/whisking. Do not stop.
4. First the whole thing will smooth out into something that looks like hot chocolate.

Still quite thin.

5. Then as it comes towards a boil, the cornflour will start to kick in and it will thicken up nicely.

It goes noticeably darker, and the whisk will leave a distinct trail.

6. When it’s all bubbling away and as thick as it will go (you never stopped whisking, right?) it’s done. The whole performance basically only lasts as long as it takes to bring the mixture to a boil.
7. Decant into appropriate containers and serve. Be careful!

This should probably be served in pretty cups or ramekins. Alas for my lack of elegant crockery!

I’m deeply tempted to mix up a batch of the dry ingredients and store them in a jar, ready for sudden chocolate cravings. The mix I used (4/4/4) weighed 95g; so maybe 50g for 1 cup of milk, which would make a *generous* serving. Will have to experiment!



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