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Chocolate Custard pudding

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

SERVES: 4

READY IN: 40 MINUTES

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

NUTRITIONAL INFO PER PORTION:

Energy 1 061 kj 

Protein 7,8 g

Fat 8,8 g

Carbohydrates 29,5 g

Salt 0,3 g