Chocolate Pudding with Almonds & Raisins: 5 Mistakes to Avoid

Does something of a sweet, easy home-made treat sound like the solution after a hard day's work? Whether it's Sunday dinner, a little mid-week pick-me-up, or an intimate festival celebration, a quality dessert usually does the trick without calling for a dozen ingredients. Sometimes you just want something simple, chocolatey, and prepared with love, using simple things you likely have sitting around your kitchen.

Chocolate pudding with raisins and almonds brings that comfort right into your bowl. It's rich, creamy, and just the right amount of bite from the almonds and sweet, juicy flavor from raisins. This pudding isn't fussy or complicated. It's the sort of sweet dessert that's a little old-fashioned but grown-up enough to serve at dinner parties. And it's ready with hardly any effort—ideal when you need to whip up something special without staying in the kitchen for hours. Stay around and get the recipe along with a couple of significant errors you need to steer clear of to have it just right every time.

Recipe for Chocolate Pudding with Almonds & Raisins

Ingredients:

• 2 cups full cream milk
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup sliced almonds
• 1/4 cup raisins

Method:

1. In a heavy pan, place the sugar, cocoa powder, cornstarch, and salt.
2. Add the milk gradually, whisking so that no lumps form.
3. Put the pan on medium heat and keep whisking until it thickens and begins to simmer.
4. Reduce heat and cook further for 1-2 minutes, still stirring.
5. Take off the heat, stir in the vanilla extract, and fold in half of the chopped almonds and raisins.
6. Pour the pudding into serving bowls, sprinkle the remaining almonds and raisins on top, and allow it to cool.
7. Serve warm or chilled as desired.

5 Mistakes to Avoid While Making Chocolate Pudding with Almonds & Raisins

1. Using Low-Fat Milk

Using low-fat or skimmed milk may be a healthy option, but it won't work in this case. You need full cream milk because it provides the pudding with a rich, satisfying texture. Low-fat puddings result in a watery, less satisfying pudding that fails to provide the body you look for in a proper dessert. Use whole milk for the optimal result.

2. Not Sifting the Cocoa and Cornstarch

Skipping sifting lets you battle lumps in your pudding down the line. Cornstarch and cocoa powder tend to clump, particularly on damp Indian kitchens. Sifting the dry ingredients beforehand guarantees an easier mix and a smoother pudding. It's a simple action that prevents lots of stirring on the burner.

3. Adding Raisins Too Early

Adding raisins to the hot pudding too soon makes them chewy and bloated, losing that lovely sweetness you desire. Fold raisins in only after taking the pan off heat. That way, they remain soft and lovely without becoming rubbery. Timing is crucial when using dry fruits in puddings.

4. Overcooking the Pudding

Once it bubbles and thickens, you just require another minute or two over low heat. Overheating dissolves the cornstarch, and the pudding becomes watery once cool. Keep watching once it begins bubbling. Stir constantly and remove it from the flame in time for the ideal finish.

5. Neglecting Cooling Time

Pouring pudding directly into bowls and diving in is tempting, but it must be allowed a bit of time to set just right. Let it cool for at least 20 minutes at room temperature. Skimping on this step results in losing the pudding's proper consistency. Cooling also causes the almonds and raisins to settle well in the pudding without sinking to the bottom.