I’ve seen cornflour-based puddings in many places – cookery books, blogs, in add-milk only packets on supermarket shelves – but it was only a couple of weeks ago that I decided to try my hand at making one, on a day when I felt like chocolate but wanted something that didn’t feel too naughty. This pudding, which resulted, felt about as bad as an evening cup of cocoa – i.e. not at all and really rather comforting. The recipe below makes one serving and the cup measurement is based on a 250 ml mug as equal to one cup.
What you’ll need:
2 heaped tsp cocoa powder
2 rounded tsp brown sugar
1 heaped tsp cornflour
1 cup milk
Your choice of garnish, such as whipped cream, Greek yoghurt, fresh fruit or chocolate shavings
What to do:
1. Put the cocoa powder, brown sugar and cornflour into a small saucepan. Add a small amount of the milk and mix everything together into a smooth paste.
2. Add the rest of the milk and whisk everything together thoroughly.
3. Put the saucepan over a medium heat and bring slowly to the bowl, whisking regularly. Keep the saucepan over the heat until the mixture starts to thicken and reaches a consistency slightly thicker than custard (unfortunately the camera was not prepared to fight through all the steam associated with this stage to get a good picture, so there isn’t one…).
4. Remove the pan from the heat and either serve immediately or (and I much prefer this option) wait a few minutes for the mixture to cool a bit, and then pour it into a serving bowl and then cool completely in the fridge before garnishing and serving.
