Chocolate Pudding

You could call this chocolate blancmange, but that might bring back too many memories of an insipid, mauve gloop. This pudding is made in a similar way, but is richly flavoured with dark chocolate and brown sugar. I usually end up making it at the last minute, just before dinner, so that it is still warm when we eat it. Use a good quality dark chocolate, rather than buttons.

(Serve 3-4)

Ingredients

• 1/3 cup light brown sugar
• 2 tablespoons white sugar
• ¼ cup cocoa
• 2 tablespoons cornflour
• pinch salt
• 2 cups standard milk
• 100g plain dark chocolate, broken into pieces
• 1 teaspoon vanilla

Method

In a large heavy saucepan, mix together the brown and white sugar, cocoa, cornflour and salt. Add one and half cups of the milk and the chocolate. Whisking continuously, put over moderate heat until the chocolate has melted and the mixture is smooth. Whisk in the remaining milk and simmer over low heat, whisking from time to time, for 6 minutes. The pudding will now be thick and smooth. If the pudding is too thick add a little more milk. Serve immediately, or pour into individual bowls to cook.

Suggested Wines to Go With Today's Recipe

PORT:

Grahams Fine Tawny

Grant Burge Aged Tawny

SHERRY:

Lustau Fino (375ml)