Eggless Chocolate Pudding - Type 1

This is basically the boiled & then chilled version; texturally a custard set with starch. This is commonly eaten in US, Canada, Asia etc. There is another steamed/baked type of pudding texturally similar to a cake that is popular in Australia, New Zealand, UK etc. I'll be making that when I own an oven! ;-)

There is nothing like a homemade Chocolate Pudding with its smooth, velvety texture & rich chocolaty flavor! And the best thing is, it is super easy & you will find all the ingredients at home or in the next general sore! Here is my take on the very common & yet super yummy Chocolate Pudding ~

Ingredients	Amount	Details
Milk	200 ml or 1/2 cup	-
Unsweetened Cocoa Powder	1 tablespoon	Or as per taste
Sugar	1-1.5 tablespoons	Or as per taste
Custard Powder OR Corn flour/Cornstarch	1 tablespoon	-
Vanilla Essence	¾ teaspoon	ONLY if using Cornstarch or unflavoured custard powder.
Chocolate	2 tablespoon	Dark or Milk
Nuts	1 tablespoon	As per your choice

Method-

Melt the chocolate in Microwave or using double boiler method* If you are using readymade chocolates like Diary Milk, they won’t melt completely. They will only soften. This is okay too.
In a bowl, take 1/4th of the milk & add sugar, cocoa powder & custard powder / cornstarch
Mix well into a smooth paste
Heat the remaining 150 ml milk in a large bottomed pan
When it starts to boil, add the custard mix to the milk
Constantly keep stirring it on LOW HEAT so as to not form lumps. Slowly, in about 2-3 minutes, the mixture will start thickening.
Add the melted chocolate to the mixture & thoroughly mix it all up.
Switch off the flame when you have reached the desired semi-thick custard. I added some butterscotch nuts & mixed (Mayonnaise like texture)
Fill your bowl/glass with the pudding
** You can heat it hot too, it tastes great!
Cover & chill for around 2 hours or until set
Dust some cocoa powder & decorate with nuts / fruits / whipped cream & enjoy your bowl of chocolaty paradise!

NOTES > This is very similar to the Chocolate Custard I made way back in July. Only addition is the extra chocolate > If you don’t have custard powder, substitute with equal amount of cornflour / cornstarch & add a small spoon of vanilla extract. > Avoid cooking on high heat as it may form lumps or lead to scorching. Continuously stir the pidding. Good exercise for your arms! > While stirring, stir throughout the pan to incorporate any deposit at the bottom of the pan that may be burnt if not paid attention to. > Preferably, use a heavy bottomed pan that makes the stirring easy. > I used a little less cocoa powder hence the light brown color  > It tasted lightly sweet & pleasent!

That's it. Dig in & Lick away ~~ 

I made only one cup pudding coz I was scared of over-indulging if I made in large quantities! Between me, my mom & brother, me & mom got 5% of the pudding each while my brother, the King, got away with 90% of the pudding! :P But even that 5% was worth a million bucks! If you love chocolate & you love cooking, this is a MUST-TRY!