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 in40 mins plus 1 hour cooling time
Serving sizeServes 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
- Mix sugar, cornflour, cocoa and cinnamon with a little milk to form a paste.
- Gently heat remaining milk in a small saucepan. Add some warm milk to the paste and stir back into the rest of the milk.
- Stir continuously over a medium heat until thickened. Remove from the heat and stir in the vanilla.
- 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.
- For a special treat, grate 1-2 small blocks of dark chocolate over the hot pudding.
- To serve as a custard, add ½ cup (125 ml) extra milk.
- Omit the cornflour to serve as a hot cocoa drink.
Nutritional information per portion
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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