-Under 150 Calories
This wonderful pudding is rich in taste, great for making in advance and can be used for lunch boxes too when a bit of diet friendly chocolate taste is needed.
Ok…so think outside the box…or the pudding cup. Why not make your own homemade pudding and pack in individual containers for lunch? It will require a little more work on the front end, but the result is dreamy, creamy pudding without artificial sweeteners
Ingredients: Serves 2
- 240ml semi-skimmed milk
- 1 tablespoon chopped fresh mint, about a small handful from the bunch
- 50g caster sugar
- 1 tablespoon cornflour
- 1 tablespoon cocoa
- 1 large egg yolks, lightly beaten
- ¼ teaspoon vanilla extract
- 10g plain chocolate, grated or finely choppe
Heat the milk over medium-high heat in a small, heavy saucepan until tiny bubbles form around the edge make sure it does not boil. Remove the milk from the heat and add the chopped mint and let it stand for 10 minutes and strain the milk mixture through a sieve into a bowl. Return the milk to the pan and stir in the sugar, cornflour and cocoa.
Return the pan to medium heat and bring to a gentle boil, stirring constantly with a whisk until mixture thickens once it does remove it from the heat.
Place the beaten egg yolk in a medium bowl and gradually add a third of the hot milk mixture, to increase the temperature of the egg so it does not curdle stirring constantly with a whisk.
Next add the egg mixture to the pan with the rest of the milk and return to a gentle boil, stirring constantly, cook for 1 minute or until thick then remove from the heat.
Finally add the vanilla and chocolate, stirring until then chocolate melts then pour into individual dishes and cover with cling film to chill.
Garnish with a few mint sprigs to serve.