Chocolate custard pudding

Chocolate custard pudding

  • 15 ml sugar
  • 45 ml cornflour
  • 45 ml cocoa powder
  • ¼ tsp ground cinnamon
  • 500 ml low-fat milk
  • 5 ml vanilla essence
  • 400 g ripe pears with the skin, cut into wedges
  • 60 ml chopped raw almonds

Serving size: 4
Preparation Time: 40 minutes

This velvety pudding has lots of flavours and very little sugar.

  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 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.


* Allow 1-hour cooling time


Recipe by Pharma Dynamics
Cooking from the heart

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