Wednesday, December 7, 2011


Chocolate Pudding


250ml full cream milk
125ml double cream
60g caster sugar
1 tbsp cornflour
35g cocoa powder
2 tbsp boiling water
2 egg yolks
1 tsp vanilla extract
60g dark chocolate, finely chopped


Put the kettle on and warm the milk and cream together in a saucepan.  Put the sugar and cornflour into another saucepan and sift in the cocoa.  Add the boiling water and whisk to a paste.  Whisk in the egg yolks one at a time, followed by the warm milk and cream, then the vanilla.  Scrape down the sides of the pan and put it on a low heat, cooking and whisking for about 3-4 mins until mixture is thickens to a mayonnaise-like consistency.  Take off the heat and whisk in the finely chopped chocolate before pouring into 4 small cups or glasses, each with a capacity of about 150ml.  Cover the tops of the glasses with gladwrap, letting it rest on the chocolate surface to stop a skin forming.  Place int he fridge once they are cooler .


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The Boutique Markets Team