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Milk chocolate pudding



  • Combine ¼ cup sugar with the cornflour and cocoa in a large bowl. Make a well in the centre and add ½ cup milk with the eggs and extra yolks. Whisk until the mixture is well incorporated and smooth. Set aside.
  • Gently bring the remaining milk and sugar to the boil in a heavy-bottomed pot.
  • Then gradually add one-third of the hot milk to the cocoa mixture, continually whisking until smooth. Return the mixture to the pot and cook for about 4-5 mins until it is thick and very smooth.
  • Melt the cooking chocolate either in the microwave or in a double boiler.
  • Add about one-third of the melted chocolate to the milk and whisk well. Then add the rest and vigorously whisk until smooth.
  • Whisk in the butter and vanilla until dissolved.
  • Pour the mixture into one large bowl (or 4-6 small ones) and put baking paper directly on top. Set aside to cool and then refrigerate for at least 2 hours.
  • Serve with a dollop of cream, a sprig of mint and a sprinkling of icing sugar on top.
  • from The Culinary Institute of America





  • ¾ cup white sugar
  • 1/3 cup cornflour
  • ¼ cup Dutch cocoa
  • 3 cups milk
  • 2 large eggs & 2 yolks
  • 125 gm milk cooking chocolate
  • 2 tbsp unsalted butter, chopped
  • 1 tspn vanilla extract
  • whipped or double cream
  • fresh sprigs of mint
  • icing sugar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm