I’ve come across quite a few recipes for chocolate pudding recently… it seems like it’s one of those American things that you can get in a packet (like macaroni cheese) or make for yourself if you’d like it to have any nutritional value whatsoever and not taste of cardboard. The closest taste I can get to it is those chocolate mousse-things you can get in the supermarket that aren’t actually chocolate mousse. It’s very vaguely like ganache for when you don’t have cream (/gives you an excuse to put cream on top). You can just make the middle of this, but if you put it all together it does taste quite nice.
200g digestive biscuits, crushed
100g butter, melted
3 tbsp cornflour
3 tbsp cocoa powder
375ml milk (1.5cups)
2 tbsp sugar
1 tbsp butter
1/2 tsp vanilla extract
Cream to top (whip double cream with some vanilla sugar) and chocolate powder to sprinkle
- Stir the digestives and butter together and press into a springform pan that looks big enough for 5 people – maybe 20cm diameter? Place in fridge to chill.
- Bring 1 cup / 250ml of milk to boil in a saucepan. Meanwhile, mix together the cornflour, cocoa, and sugar in the rest of the milk.
- Once the milk first begins to boil, turn the heat down to medium-low and add the cocoa mixture. Whisk it continuously until it starts to thicken. Keep whisking and whisking until it looks pudding-y enough. When you run a spoon through it, it should clear a path so you can see the bottom of the pan.
- Once it’s ready, remove from the heat. Add the butter and vanilla and mix to blend.
- Pour on top of the digestive base and place clingfilm over it, pressing the clingfilm onto the surface while it cools to prevent there being a horrible skin on it.
- Allow to cool (e.g. overnight). Whip up cream and spoon on to serve.
(pudding recipe from http://www.fullmeasureofhappiness.com/2012/01/24/easy-chocolate-pudding/)