If Bournville swirls got you here, then we have a very intriguing dessert for you, so this isn’t your average layered pudding. It's a twin pudding with vanilla and chocolate layers, with the addition of dry fruits, with the special Bournville chocolate swirled into the mix. However, the Bournville chocolate is not melted! Read on to find the surprise below, which complements the wholeness of the dry fruits and nuts. This mixed dry fruit pudding with Bournville swirls is perfect for when you want to serve something that feels familiar on the tongue, yet quite indulgent.
Mixed Dry Fruit Pudding with Bournville Swirls
Servings: 6
Ingredients
For the Vanilla Pudding:
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 ⅔ cups milk
- 1 large egg
- 2 tsp vanilla extract
For the Chocolate Pudding:
- 1/2 cup sugar
- 1/3 cup Cadbury Cocoa Powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 ⅔ cups milk
- 1 large egg
- 1 tsp vanilla extract
Add-ins and Garnish:
- ½ cup mixed dry fruits (chopped almonds, cashews, pistachios, walnuts, raisins)
- 50 gm Bournville dark chocolate (shaved or chopped)
- 1 tbsp butter (optional, for frying nuts)
- Optional: whipped cream or fresh cherries for garnish
Instructions
- Add the butter, or skip it, and toast the chopped dry fruits until golden and fragrant for 1-2 minutes. Remove from the heat and set aside to cool.
- Take two bowls, in one add the sugar, cornstarch, and salt. Set aside. To the other add the sugar, cocoa powder, cornstarch, and salt. In another bowl, whisk the egg with 2/3 cups of milk. Once smooth, add it to the bowl with the vanilla pudding dry ingredients and whisk, until smooth.
- Take a saucepan, and bring the remaining amount of milk to a boil. Slowly add the egg slurry to the hot milk, whisking constantly, cooking over medium heat, while stirring constantly, until the pudding thickens (about 3-4 minutes).
- Remove from heat, add the vanilla extract and stir to mix. Repeat this process for the chocolate pudding too. Then cool both puddings.
- In 6 serving glasses or bowls, spoon the vanilla pudding into the bottom, then sprinkle a spoonful of toasted dry fruits. Follow in with a layer of chocolate pudding. Repeat as needed, finishing with a chocolate layer on top.
- Since there is a duo of puddings, with one being chocolate itself, we added a little twist and ditched the melted chocolate for the swirl. While the pudding is still warm, sprinkle Bournville dark chocolate shavings on top. Use a skewer or knife to carefully swirl the chocolate into the top layer for a nice effect.
- Cover the puddings with plastic film, with the wrap directly touching the pudding surface to prevent a skin. Chill in the refrigerator for 2-3 hours and serve chilled or warm. Before serving, top with dry fruits, Cadbury Bournville shavings, and whipped cream or a cherry.
Tips & Tricks
1. Use Separate Bowls for Each Pudding Base
Prepare the vanilla and chocolate puddings in separate bowls from the start to avoid mixing up the ingredients or mismeasuring. Each pudding has slightly different ingredients and flavoring, so keeping them separate reduces errors and keeps your workflow clear.
2. Tempering is Essential
When combining hot milk with the egg mixture, add the milk slowly while whisking constantly. This prevents the egg from cooking too fast and turning into scrambled bits. If you skip this step or rush it, you’ll get lumps that ruin the smooth texture. Always temper before adding the mixture back to the heat.
3. Use Good-Quality Dark Chocolate
For the chocolate swirls, use good-quality dark chocolate, not chocolate chips or candy bars with added fats. Bournville Dark Chocolate melts smoothly and blends easily with the warm pudding. Lower-quality chocolate can be difficult to work with and might clump or turn grainy when swirled.
4. Swirl While the Pudding is Warm
The chocolate should be added while the pudding’s surface is still warm so it can melt slightly and blend in with a gentle swirl. If the pudding has already cooled, the chocolate will just sit on top or stay solid, making it harder to swirl and ruining the look and texture.
5. Serve Slightly Cool, Not Too Cold
Cold dulls flavors, especially in chocolate and spices. Take the pudding out of the fridge about 10–15 minutes before serving. This allows the fat in the chocolate and nuts to soften slightly, making the flavors more noticeable and the texture creamier.