Chocolate Pudding

 I love the fact that my family is waiting for me to unveil the desserts these days!

 Normally I do not make desserts.  I live with a family of picky eaters (who does not) but my elder one, Apeksha   does not eat sweets, younger one, Akanksha is not predictable, dairy milk and she is happy, hubby avoids them and FIL is diabetic. It’s too much trouble for the one person left ...me!

I would rather rack my brains for something that we will all eat. This rarely happens!

In preparation of BM #20  I make this pudding and un-moulded.  Was I in for a surprise? I had absolutely no expectations from it. In fact I was not expecting it to come out so beautifully ... no sticky mould, And so very smooth....

Even as I was admiring it I was wondering what the topping should be when disaster struck! Akanksha tasted it and gave me a lot of “bad press.”

So I just cut slices and stuck them on a plate.... anyway this is a disaster I thought why bother?

Then Apeksha came to my rescue, she tasted it and relished it,” Mamma it’s delicious!  Pint size does not like it as it is not sweet enough for her. Top it up please.”  

So with a dribble of chocolate sauce this was a hit! Do try it out.

So here it is this is again from some recipe book that I have xeroxed, it maybe a Tarla Dalal recipe but then again she rarely uses gelatine so I am not sure. In case you know the author please let me know and I will update it.

Chocolate Pudding 

Serving 4

Ingredients:

2 cups milk

2 tsp gelatine

8 tsp sugar

1 tsp honey (I used golden syrup)

1 ½ tbsp custard powder (I used strawberry flavour)

3tbsp cocoa

½ cup (100 grams) cream

1 small milk chocolate (about 50 grams of semi sweet)

Walnut halves for decoration (I did not use)

Method:

1.    Mix custard powder and ¼ cup milk.

2.    Heat the rest of the milk with sugar.

3.    When it boils, add the dissolved custard, stirring continuously.

4.    Cook for 2-3 minutes, to make thin custard. Do not overcook.

5.    Soak gelatine in ¼ cup water.  Keep a bigger container of water barely simmering and Heat on low flame to dissolve gelatine.

6.    Add the gelatine to the chocolate custard stirring continuously. Add golden syrup.

7.    Cool the custard by keeping it in a bowl of cold water.

8.    Mix ½ cup cream in the cooled custard.

9.    Keep in the freezer, touching the bottom of the freezer, till it sets (1/2 an hour).

10.Remove and decorate with whipped cream, chocolate flakes and walnut halves. (I did not do this).

11. Keep in the top shelf of the refrigerator.

12.Chill again in the freezer for 15 minutes before serving.

Notes:                                                                                          

 Gelatine should not be more than 6 months old.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20
Linking this to Anjali's event Cooking Made Easy with Chocolate /Cocoa

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