HILL 2-4 HRS
- 30g cornstarch
- 100g Tate & Lyle Granulated Sugar
- A pinch of salt
- 710 ml whole milk
- 170g semisweet or dark chocolate (coarsely chopped) OR 1 cup chocolate chips
- 1 tsp vanilla extract
HOW TO MAKE THIS RECIPE
- Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk in a little bit of the milk at first, just enough to create a smooth paste so that lumps don’t form, then pour in the rest, whisking as you do so.
- Place pan over medium-low heat and stir the mixture occasionally, scraping the bottom and sides, and whisking as necessary should any lumps begin to form. Continue cooking the mixture for about 10 minutes, making sure not to let it get to a simmer, until the mixture thickens enough that it will coat the back of a spoon.
- Add the chocolate to the thickened milk mixture, and continue to cook over low heat, stirring until the chocolate is fully incorporated and the mixture is quite thick. Remove from the heat and stir in the vanilla. Note: If you’re concerned about lumps, pour the pudding through a fine mesh strainer before chilling.
- Transfer the pudding to a large serving bowl or among individual ramekins or glasses. To prevent skins from forming on the tops, place a piece of plastic wrap directly on top of the pudding. Store in the refrigerator and chill until completely cool, about 2 – 3 hours. Stored like this, the pudding will last up to 3 days.
Add a little orange zest on top for a tangy garnish!