Chocolate Pudding with Toasted Almonds
A saucepan pudding gives you a smooth chocolate dessert without eggs or an oven. Cornflour thickens the milk, while a little dark chocolate adds body. Toasted almonds provide a crisp finish; add them after chilling rather than letting them soften in the pudding.
- Prep
- 10 min
- Cook
- 8 min
- Yield
- 4 servings
- Note
- 2 h chilling
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Milk | 500 ml | – |
| Cornflour | 30 g | – |
| Unsweetened cocoa | 20 g | – |
| Sugar | 50 g | – |
| Dark chocolate, chopped | 50 g | – |
| Slivered almonds | 30 g | Shop ingredient |
| Ground cardamom, optional | a pinch | Shop ingredient |
| Cinnamon, optional | a pinch | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Slivered Almonds
In stock
Dried Cardamom
In stock
Method
Mix cold
Whisk cornflour, cocoa and sugar with 100 ml cold milk until completely smooth. Add the remaining milk, scraping the corners of the pan.
Thicken gently
Heat over medium-low heat, whisking constantly. Once the mixture bubbles and thickens, cook for 1 minute while whisking so the starch cooks through.
Add chocolate
Remove from the heat and stir in the chocolate and optional cardamom. Divide between four bowls. Cover the surface directly with food-safe wrap and chill for 2 hours.
Finish with almonds
Toast almonds in a dry pan over low heat, stirring for 2–4 minutes until lightly golden. Cool, then scatter over the pudding with optional cinnamon.
Helpful tips
- Whisking the starch into cold milk first prevents lumps.
- The pudding thickens further as it cools; avoid adding extra starch while it is hot.
Frequently asked questions
Can I serve it warm?
Yes. It will be softer than the chilled version; add the almonds just before eating.
How do I store it?
Keep covered in the refrigerator for up to 3 days, with almonds stored separately.