Chocolate custard pudding

This velvety pudding has lots of flavour and very little sugar. The combination of chocolate and berries is always a winner.

Ready in

40 mins plus 1 hour cooling time

Serving size

Serves 4


  • 1 tbsp (15 ml) sugar
  • 3 tbsp (45 ml) cornflour
  • 3 tbsp (45 ml) cocoa powder
  • ¼ tsp (1,2 ml) ground cinnamon
  • 2 cups (500 ml) low-fat milk
  • 1 tsp (5 ml) vanilla essence
  • 4 small (400 g) ripe pears with the skin, cut into wedges
  • ¼ cup (60 ml) chopped raw almonds


  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.
  5. Serve with the pears and 1 tbsp (15 ml) chopped nuts per person. Alternatively, serve as a warm custard over the pears.


  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.

Nutritional information per portion


1061 kJ


7,8 g


8,8 g


29,5 g


0,3 g

This recipe is from Cooking from the heart, 3rd edition: Diabetes

Download the recipe book

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