Chocolate Custard Pudding

16/11/2017


Ingredients

  • 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 in wedges
  • ¼ cup (60 ml) chopped almonds

Method

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 into 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.

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

TIPS:

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.

* Plus 1 hour cooling time


Notes

NUTRITIONAL INFO PER PORTION:

Energy 1 061 kj

Protein 7,8 g

Fat 8,8 g

Carbohydrates 29,5 g

Salt 0,3 g