My newfound quick dessert to make at home. I’ve always liked pudding, especially those that I saw on American TV – snack pack, and I knew I had to get my hands on those. My mother gave in into buying snack packs for us occasionally.
This pudding recipe doesn’t require eggs and uses cornflour as it’s thickening agent. Top it with some whipped cream and dusted cocoa powder, and you’ve got yourself an awesome dessert. No more buying pudding mixes! I’ve just started with chocolate, but I’m gonna try and experiment with some other flavours in the future. It’s so good that I made this recipe three times in just three days! Of course, not all of it was for me. I had guest with children over the weekend and thought it would be a great dessert for the kids and adults to enjoy.
The pudding is sweet (as all are) but I still do sweeten the whipped cream. It’s a pet-peeve of mine to have unsweetened/unflavoured whipped cream. Probably because of my barista days, where the whipped cream was sweetened and flavoured with vanilla syrup. So, I added some powdered sugar and vanilla extract to the cream and whipped it up. Caramel and hazelnut syrup go well too.
I also use my own vanilla extract which I made in June and by the 8th week it was ready for using. Yes, the label on it is confusing. That’s because growing up we used vanilla essence as it was widely available in stores. So, I got used to calling it essence even though for the past 3 years I have been using extract. Making it a habit to start calling it by it’s true name. Learn how to make your own vanilla extract here.
- ½ cup Brown Sugar
- ¼ cup Cocoa Powder
- ¼ cup Cornflour
- ⅛ teaspoon Salt
- 3 cups Milk*
- 2 Tablespoons Butter
- 1 teaspoon Vanilla Extract
Vanilla Whipped Cream
- ½ cup Whipping Cream
- 1 Tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
- Chocolate Pudding
- Add brown sugar, cocoa powder, cornflour, salt and milk into a medium sized pot.
- Mix well with a whisk until there are no lumps.
- Place over medium low heat and stir occasionally (it’s important to cook on medium low – medium heat so that the cornflour cooks)
- Cook for 15 minutes or till it has thicken slightly and it should be able to coat the back of your spoon.
- Simmer for 2-3 minutes while stirring.
- Add butter and stir well until it has completely melted and combined.
- Remove from heat and add vanilla extract.
- Pour pudding directly into jars, pudding cups or a large bowl and cover with plastic wrap (helps prevent skin from forming) and set aside to cool.
- After it has cooled completely, put it in the fridge to chill. (2 hours)
- Vanilla Whipped Cream
- Add whipping cream, powdered sugar and vanilla extract to a large bowl
- Whip till it forms stiff peaks. You can use a hand mixer, stand mixer or if you like a challenge, whisk it manually.
- Top chocolate pudding with a dollop of vanilla whipped cream and dust with cocoa powder before serving.
- Conversion Table
- *You can use soy, rice, almond, or quinoa milk. I recently used rice milk and it was just as good.
- I used Cailler cocoa powder
- Pudding stays good about 2-3 days
- Be patient 🙂