These puddings have a silky, custard-y texture and the depth of flavour that accompanies mocha. Serve them in place of after-dinner coffee or tea, and dispense with dessert!
The pudding is egg-less, instead thickened by cornflour and regular white flour. I’m sure you could substitute extra cornflour for the gluten-containing stuff – I simply ran out.
Butter and milk make this a satisfying end to dinner. Or, well, a deliciously satiating breakfast – I certainly wouldn’t stop you!
This recipe can be egg-free and nut-free.
– 3 Tablespoons cocoa powder
– 2 Tablespoons dextrose, or to taste
– 1 heaped Tablespoon cornflour
– 1 heaped Tablespoon plain flour
– 1/3 cup water
– 2 cups milk
– 2 Tablespoons butter
– 1 teaspoon vanilla essence
– pinch sea salt
– 1 1/2 teaspoons coffee powder (I used decaf)
1. Mix together the cocoa, dextrose, and flours together in a saucepan. Whisk in the water until smooth. Whisk in the milk.
2. Cook over a medium heat until thick and glossy, whisking constantly. Off the heat, incorporate in the remaining ingredients. Pour into four ramekins or teacups, press clingfilm to their surfaces, and refrigerate.
3. Once thoroughly chilled (3 hours minimum), serve with yoghurt/ whipped cream and cinnamon. Enjoy! 🙂