Chocolate Pudding
A smooth stovetop chocolate pudding made with cocoa, cornflour and milk, chilled until set. Four servings in 15 minutes plus chilling.
Chocolate Pudding: Step by Step
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Whisk the sugar, cocoa, cornflour and salt in a saucepan. Whisk in 100 ml of the milk to a smooth paste, then the rest.
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Cook over medium heat, whisking constantly, until it comes to a bubble and thickens, about 6 minutes. Cook for 1 minute more.
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Off the heat, stir in the vanilla and butter. Pour through a sieve into four dishes.
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Press cling film onto the surface and chill for 2 hours, or serve warm.
What Can Go Wrong
- Whisk the dry ingredients first to prevent lumps.
- Whisk constantly while it thickens.
- Press cling film on the surface to stop a skin forming.
About This Recipe
Whisk the dry ingredients before the milk goes in. Cocoa and cornflour both clump when they meet liquid, and they need to be mixed with the sugar first so that each particle is separate and the milk can wet them evenly.
Add a splash of the cold milk first and stir to a smooth paste, then the rest. Cook over medium heat, whisking constantly, until the pudding bubbles and thickens, then for 1 minute more. The cornflour needs that minute to cook out the starchy taste.
Strain it if any lumps appear. A sieve over the serving bowls does it in seconds.
Press cling film onto the surface to stop a skin forming. The pudding sets in about 2 hours in the fridge, though it is lovely warm. A little butter stirred in at the end gives a glossy finish. Homemade pudding is a different thing from the packet kind, with a deeper chocolate taste and a softer set. It is easy to double, and the leftovers keep well for a few days in the fridge.
What to Serve It With
Whipped cream · Fresh berries · Biscuits · Banana slices
Storing Leftovers
Keeps in the fridge for up to 3 days, covered.
Common Questions
How long does Chocolate Pudding take to make?
About 15 minutes of hands-on work — 5 minutes of preparation and 10 minutes of cooking — plus 2 hours of chilling, so allow 2 hours 15 minutes from start to finish. The recipe serves 4.
What are the key tips for making Chocolate Pudding?
Whisk the dry ingredients first to prevent lumps. Whisk constantly while it thickens. Press cling film on the surface to stop a skin forming.
What should I serve with Chocolate Pudding?
Whipped cream; Fresh berries; Biscuits; Banana slices.
How should Chocolate Pudding be stored?
Keeps in the fridge for up to 3 days, covered.
Is Chocolate Pudding suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Chocolate Pudding?
About 204 kcal per serving, with 6 g protein, 27 g carbohydrate and 8 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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