Even made chocolate pudding is just as quickly cooked and more delicious than the product from the prefabricated bag, says Daniela Krehl from the Bavarian Consumer Center.
It also does not require any additives. “Most finished powder actually have artificial flavors and I don’t necessarily need them in my chocolate pudding,” emphasizes the nutrition expert.
Best pudding recipe: three ingredients and milk, nothing more
This is how she makes her pudding: “It is a very simple 3-2-1 recipe,” explains Krehl. That means: you need three frequently tablespoons of corn starch, two tablespoons of cocoa powder and a tablespoon of sugar. “The pudding powder is ready for half a liter of milk.”
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The rest also works as with bag pudding: a little of the cold milk is removed and the mixed powder is stirred in it. Bring the rest of the milk to the boil and add the mixed mix. Mix everything well with the whisk until it boils again. The pudding is ready, which now only has to be taken from the stove and – cooled a little – can be eaten directly. Or you put it cold and enjoy it later.
So the pudding becomes even more chocolate
A tip for an even more intense chocolate taste: let a few pieces melt dark chocolate in the hot milk before inserting the homemade pudding powder. “It brings a wonderful aroma and is much better than any aroma from the bag,” enthuses Krehl.
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