Dairy Milk Pudding
Dairy Milk Pudding
Whisk together the milk, sugar and cornstarch over low heat until the mixture thickens, then stir in the melted Dairy Milk chocolate. Pour the mixture into cups and leave to cool in the refrigerator for a couple of hours until it sets into a smooth pudding.
Choose a basic cornstarch and milk base over a custard to eliminate eggs. It is whisked over low heat until it thickens and sets up beautifully in the refrigerator with the same smooth, creamy texture.
Since it is all cooked on the stovetop and then chilled, you don't need an oven. Pour the milk mixture into cups and refrigerate until set enough to serve. Cook the mixture until it is thick.
It usually tastes of melted Dairy Milk chocolate, sugar, cornflour or custard powder and milk. Sometimes a knob of butter is added at the end to add to the shine.
It will stay fresh in the refrigerator for about two to three days. To prevent a thick skin forming on top, press cling film directly on to the surface before chilling.
This usually happens when the cornstarch isn't whisked in smoothly before cooking, or when the mixture is cooked over too high a heat. The result is a lumpy pudding, with an uneven, clumpy consistency.
The gentle stovetop cooking allows the pudding to reach a soft, spoonable consistency, while baking creates a smoother, denser texture that is meant to be eaten with a spoon.
Serve hot in mugs on a cold day. Or chill in small jars, topping with whipped cream and chocolate shavings for a festive, party-ready look that kids often love.
In this location, the plain original bar melts most smoothly into the milk base for a consistent flavor with no lumps. Nuts or fruit are better used as a topping rather than being mixed in.
No, pudding is a cooked dessert, not something you eat with a spoon like a batter. But the melted chocolate here is just as good baked into cakes or brownies separately.