Bournville Pudding with Pomegranate: Sweet-Tart Dessert in 20 Minutes

Need a dessert that’s quick, elegant, and indulgent, but not overwhelmingly sweet? Enter this Bournville pudding with pomegranate, a rich dark chocolate pudding topped with ruby red bursts of tart freshness. It’s a flavor pairing that feels luxurious yet refreshingly light, and it comes together in just 20 minutes. Perfect for last minute dinner guests, self care evenings, or festive spreads that need a modern touch. Bournville’s intense cocoa depth and pomegranate’s juicy brightness are a match made in culinary heaven, and each bite delivers creamy richness followed by a burst of zingy contrast.

This dessert is great because it takes just 20 minutes from start to finish. Also, the dark chocolate and pomegranate offer a layered taste, which is bitter, sweet, tart, and fresh in every bite. Even in simple glass jars, it looks elegant with vibrant red pomegranate pieces scattered over glossy chocolate. Also, it requires minimal ingredients, and you likely have most of them in your pantry already. It’s also deeply customizable. From spices to toppings, the base is endlessly adaptable. The beauty of Bournville pudding with pomegranate lies in its effortless charm, easy enough for a weekday craving, impressive enough for a dinner party. Rich but not heavy, indulgent yet refreshing, it’s the perfect sweet and tart harmony you didn’t know you needed.

Ingredients:

• 100 g Cadbury Bournville dark chocolate, chopped
• 2 tablespoons cocoa powder (unsweetened)
• 2 tablespoons cornstarch
• 3 tablespoons sugar (adjust to taste)
• 2 cups milk (dairy or plant based)
• 1/4 teaspoon instant coffee (optional, for depth)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For the topping:
  • 1/2 cup fresh pomegranate arils
  • Optional: mint leaves, dark chocolate curls, or whipped cream for garnish

Method:

1. Start by chopping your Bournville chocolate into small pieces so it melts evenly.

1. In a small bowl, mix together the cocoa powder, cornstarch, and sugar.
2. In a heavy bottomed saucepan, add milk and gradually whisk the cocoa and cornstarch mixture into the milk, making sure there are no lumps. Add the salt and instant coffee if using. Place the saucepan over medium heat, stirring constantly.

1. As the mixture heats up, it will begin to thicken, which usually takes about 10 minutes. Keep whisking gently but steadily to avoid scorching or lumping.
2. Once the pudding has thickened to the consistency of a thick custard, remove from the Immediately stir in the chopped Bournville chocolate and vanilla extract. Keep stirring until the chocolate has completely melted and the mixture is smooth and glossy. If you’re aiming for extra smooth pudding, strain it through a fine mesh sieve before pouring into serving glasses.
3. Pour the pudding into ramekins, small glasses, or dessert bowls. You can enjoy it warm for a cozy, lava-like feel, or let it cool and set slightly in the fridge for a thicker, more mousse-like finish.
4. Refrigerate for 30 minutes if you want it chilled and slightly firm.
5. Just before serving, sprinkle each pudding with a generous spoonful of pomegranate. The pop and tang they add cuts beautifully through the deep chocolate flavor. Garnish options include a small mint leaf, which adds visual contrast and a touch of herbal freshness, dark chocolate curls or a dusting of cocoa powder, or a dollop of lightly sweetened whipped cream that can soften the tartness, if desired.

1. You can make the pudding base up to 2 days in advance. Store covered in the fridge. Add pomegranate and garnishes just before serving to keep them fresh and juicy. If the pudding firms up too much in the fridge, whisk it gently to loosen before spooning into bowls.

Notes:

• Add 1/2 teaspoon orange zest to the milk while heating. The citrus notes lift the richness of the chocolate.
• Add a pinch of cinnamon or cardamom to the cocoa and cornstarch mixture. Spices pair beautifully with both chocolate and pomegranate.

• Add a spoonful of chopped roasted almonds or pistachios on top along with the pomegranate for added texture.
• This Bournville pudding with pomegranate is easily adaptable for a vegan diet. Use oat milk or almond milk instead of dairy milk. Make sure the Bournville chocolate is a dairy-free batch. Whip coconut cream or soy cream if you want a vegan whipped topping. The result is just as creamy and delicious, thanks to the cocoa butter and cornstarch combo.