Chocolate PuddingJoel Feren
- 4x scoops Ensure chocolate powder
- 1 cup milk
- ½ cup cream
- 1 tbsp. caster sugar
- 1 tbsp. cornflour
- 1 tbsp. cocoa powder, sifted
- 2 tbsp. boiling water
- 2 egg yolks
- Shaved dark chocolate and fresh berries to serve
- Gently heat the milk and cream in a saucepan on a low heat. Do not bring the mixture to a boil.
- In a mixing bowl, add sugar, cornflour, cocoa, Ensure powder and water and whisk to a paste.
- Whisk in egg yolks, one at a time.
- Add the mixture to the milk and cream pot and cook on a low heat. Gently whisk for 5 minutes or until consistency becomes yoghurt-like.
- Take the pot off the heat and allow it to Transfer the mixture to small cups.
- Cover the tops of the cups with cling wrap, allowing it to rest on the surface of the pudding. This prevents a skin from forming on the pudding.
- Refrigerate for 1-2 hours or until set.
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