Friday 9 November 2018

Chocolate Pudding.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Guys, I have the best pudding for your weekend.

I first made this chocolate pudding on Eid Al-Adha and was immediately hooked. 
The recipe is really easy and quick to make. I know you guys love a quick dessert idea so knew you would love this one too. On Eid, I served these puddings cold in little shot glasses but as you'll see, this dessert is just as good hot. Great for the cold and windy weekend ahead!

Essentially, the chocolate pudding starts life as a basic egg-free custard. Milk is slowly cooked with cornflour and sugar until it's thick - around 10 minutes. Then, because this is a chocolate pudding, chopped chocolate goes in and is stirred until melted and glossy. The custard is finished with vanilla and it's ready.

You could serve it hot, maybe over a slice of pound cake but today I'm showing you how to serve it cold. Divide the hot pudding between ramekins or shot glasses and let them cool in the fridge. Then, finish with whipped cream and berries (I had no fresh so had to use frozen) for a simple but crowd-pleasing dessert.

I really hope you enjoy this pudding as much as we did. It's naturally gluten-free and can be flavoured in so many different ways. You could add coffee or maybe a grating or two of orange zest? I usually use ready-made mixes like Angel Delight for these types of puddings but guys, making them at home is so much tastier and easier than you might think. For a complete dessert, why not serve a piece or two of shortbread on the side to dunk?

Easy Puddings, previously: easy raspberry dessert // bengali mishti doi dessert // lemon posset // strawberries with coconut whipped cream and biscuit crumble 

A Simple List of Ingredients:
1. Cornflour
2. Caster Sugar
3. Salt
4. Milk
5. Dark or Milk Chocolate
6. Vanilla Essence

Bismillah, let's begin!

Everything happens in a deep, heavy-bottomed saucepan.

Into it, place 40g Cornflour (also known as cornstarch).

Add in 100g Caster Sugar.

And, a Pinch of Salt.

Whisk everything to combine.

Measure out 700ml Milk. I used semi-skimmed but for a luxurious pudding, use whole milk.

Gradually pour the milk into the pan, whisking as you go until you have a smooth mixture.

Place the pan over a medium-low heat and cook for 10 minutes, keeping an eye on it and whisking every now and then.

The mixture is cooked when it has thickened and coats the back of a spoon. If you're not sure, run your finger over the back of the spoon. When the two lines stay separate like above, it's definitely done!

Next, we can add the chocolate. You'll need 180g Chocolate, chopped. I used 90g each of milk and dark.

Add the chopped chocolate and stir the mixture over a low heat until the chocolate has melted.

Finish the pudding by stirring in 1 teaspoon Vanilla Essence.

If you want to serve the pudding hot, eat it now. It's like a thick chocolate custard and would be great with a slice of pound cake.

To serve the pudding cold, we have to let it set. I poured it into a jug to make things easier.

I used some of these ramekins.

And, some of these plastic shot glasses which I bought here.

Give the pudding a stir if it has formed a skin.

And, divide between your cups.

Chill the puddings in the fridge for a few hours until cold and set.

Once the pudding is cold and set, top each one with whipped cream and berries. I only had frozen raspberries in the house which explains the ice! 😀

I love serving these chocolate puddings as an easy dessert. Everyone I know loves chocolate and you can make them in advance to save you time. Enjoy!

Chocolate Pudding.

delicious hot or cold!

Prep Time: About 10 minutes.
Cook Time: About 12 minutes.
Serves: About 6 people.


40g Cornflour
100g Caster Sugar
Pinch of Salt
700ml Milk
180g Dark or Milk Chocolate, chopped
1 teaspoon Vanilla Essence

To Serve
Whipped Cream
Fresh Berries

Cook the pudding:
  • In a deep, heavy-bottomed saucepan, whisk together the cornflour, sugar and salt. Gradually pour the milk into the pan, whisking as you go until you have a smooth mixture.
  • Place the pan over a medium-low heat and cook for 10 minutes, keeping an eye on it and whisking every now and then. Once the mixture has thickened and coats the back of a spoon, it's done.
  • Add the chocolate and stir over a low heat for 2 minutes until the chocolate has melted. Remove from the heat and stir in the vanilla.
For a hot pudding:
  • Serve the pudding immediately.
For a cold set pudding:
  • Divide the pudding between serving bowls and chill in the fridge for a few hours. Top with whipped cream and berries before serving.

Keep me in your duas please, and enjoy your chocolate pudding!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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