My Chocolate Pudding

A pudding is, perhaps, a must for every baby and adult, too. There are so many variations, savoury or sweet ones. My Chocolate Pudding Recipe is a great base for puffed pastries or tasty cream desserts. Let me present you 2 of my favourite tips. Just have fun with it, snack and shop with me!

Note that nutrition wise My Chocolate Pudding is suitable for babies of age 2 plus (preferably without double cream, that’s a guilty pleasure of adults, right).

Total Time: 1 hour

Shopping List

Chocolate Puff Pastries:
250g of a good quality butter puff pastry, rolled out into a rectangle
1 egg yolk for brushing
A handful of ground hazelnuts and icing sugar to sprinkle with
Raspberry marmalade to serve it with

Chocolate Pudding:
250ml of milk
½ of quality dark chocolate powder pudding mix
2 tablespoons of vanilla sugar
50g of butter, soft in cubes
20g of ground hazelnuts
2 tablespoons of raspberry marmalade

Topping:
250g of fresh strawberries
1 cup of quality double cream, whipped into peaks
2 teaspoons of vanilla sugar

Instructions

First, prepare The Chocolate Pudding.
In a small non sticking deep pan pour the milk in. Heat up the stove to medium and flavour with 2 tablespoons of vanilla sugar.
Add chocolate powder pudding mix and constantly mix by using a balloon whisk. This way you avoid lumps and the pudding will have a great smooth texture.

Wait until the boiling point, and continue mixing until it thickens, for about 5 minutes in total. Do not increase the heat, patience is the key. Take off the heat and place the pan into a pot filled with cool water to cool down.

Preheat the oven to 180 degrees.

Once the pudding is chilled to a room temperature, whisk on a low speed.
Butter in, incorporate and increase the speed to medium. Whisk for about 3 minutes until you get a smooth texture.
Add 2 tablespoons of marmalade and nuts. Give it a good stir once again with mixer and after smoothen with a spatula.

Tips how to roll out the pastry. First, sieve your working board with icing sugar and roll it out as thin as possible. Second, roll the pastry between two pieces of cling foil.

Then, as per my video, divide into 6 rectangles, by using a pastry wheel.
Create strips in the left and right side of each rectangle, about 4-5.

Next, place 1 tablespoon of the filling in the middle (for the tips how to serve the remaining pudding click here or see below). Smoothen it with a metal spoon and start braiding.
Brush with a lightly whisked egg yolk and sprinkle with nuts.

As an addition, you can also sprinkle with little bit of caster sugar.
Place in the oven and bake for about 15 minutes until the pastries get nicely golden and puffed.
Take them out, let them cool down for a bit and sprinkle with icing sugar. Serve with a spoon of homemade marmalade. Yummy.

The remaining cream is just a blast. You can either freeze it in a plastic box and serve few hours later in a waffle cone.

You can also refrigerate it and serve later with whipped cream (flavoured with vanilla sugar) and fresh strawberries. No limits to imagination. You and your little one will love My Chocolate Pudding Recipe. Enjoy!

Makes 6 medium pastries and 6 baby pudding portions.