“This pudding only took me 15 mins, and it was rather impressive. Topped with granola and some fudge-like chocolate, it melts as it stays in your mouth. It isn't very creamy, so if you're fan of creamy puddings, beat in 1/2 cup of pastry cream and an extra half teaspoon of gelatin! Note: cooking time is the freezing time.”
READY IN:
45mins
SERVES:
2
YIELD:
2 puddings
UNITS:
US

Ingredients Nutrition

Directions

  1. First, make the pudding. Mix everything in (except for vanilla) in a small saucepan and turn on medium heat. Keep heating and stirring at the same time (uncovered), until sides of the saucepan starts to bubble and dry.
  2. Turn heat off, slightly cool it, then stir in vanilla. Pour into pudding cups. Freeze (below 0 degrees celcius or 32 degrees fahrenheit) for half an hour and take them out.
  3. Now make the topping. Combine chocolate and milk in a small bowl (you don't have to stir). Microwave 2-3 times, each for 30 secs, until chocolate is not syrupy and becomes fudgy and cake-like. (The truth behind this chemical reaction: you are making the chocolate dry and slightly burnt). Drop some (like a spoon) on each pudding and sprinkle granola over that. Serve.

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