Chocolate Custard Pudding

CategoryTreats

Yields1 Serving

 15 ml sugar
 45 ml cornflour
 45 ml cocoa powder
 ¼ tsp ground cinnamon
 500 ml low-fat milk
 5 ml vanilla essence
 400 g ripe pears with the skin, cut into wedges
 60 ml chopped raw almonds

1

This recipe is in Cooking from the Heart 3

Ready in 40 mins

This velvety pudding has lots of flavour and very little sugar.

1. Mix sugar, cornflour, cocoa and cinnamon with a little milk to form a paste.
2. Gently heat remaining milk in a small saucepan. Add some warm milk to the paste and stir back into the rest of the milk.
3. Stir continuously over a medium heat until thickened. Remove from the heat and stir in the vanilla.
4. Divide hot mixture into 4 small bowls or cups. Allow to cool and chill in the fridge.
Serve with the pears and 1 tbsp (15 ml) chopped nuts per person. Alternatively, serve as a warm custard over the pears.

Tips:
1. For a special treat, grate 1-2 small blocks of dark chocolate over the hot pudding.
2. To serve as a custard, add ½ cup (125 ml) extra milk.
3. Omit the cornflour to serve as a hot cocoa drink.
* Allow 1 hour cooling time

Ingredients

 15 ml sugar
 45 ml cornflour
 45 ml cocoa powder
 ¼ tsp ground cinnamon
 500 ml low-fat milk
 5 ml vanilla essence
 400 g ripe pears with the skin, cut into wedges
 60 ml chopped raw almonds

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 40 mins

This velvety pudding has lots of flavour and very little sugar.

1. Mix sugar, cornflour, cocoa and cinnamon with a little milk to form a paste.
2. Gently heat remaining milk in a small saucepan. Add some warm milk to the paste and stir back into the rest of the milk.
3. Stir continuously over a medium heat until thickened. Remove from the heat and stir in the vanilla.
4. Divide hot mixture into 4 small bowls or cups. Allow to cool and chill in the fridge.
Serve with the pears and 1 tbsp (15 ml) chopped nuts per person. Alternatively, serve as a warm custard over the pears.

Tips:
1. For a special treat, grate 1-2 small blocks of dark chocolate over the hot pudding.
2. To serve as a custard, add ½ cup (125 ml) extra milk.
3. Omit the cornflour to serve as a hot cocoa drink.
* Allow 1 hour cooling time

Chocolate custard pudding
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