Chocolate pudding cups

Single serve pudding cups for kids lunch bags or just to set in individual dessert bowls.
Filling for a chocolate pie or small individual tartlets.

Chocolate pudding cups

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Desserts
Servings 4 People


  • 2 1/3 cups Milk
  • pinch Salt
  • 1/4 cup Cocoa powder
  • 1/3 cup Caster sugar
  • 3 tablespoons Cornflour
  • 1/2 teaspoon Vanilla


  • Measure milk in a large jug. Measure cornflour into a small bowl. Measure rest of the ingredients excluding milk into a bowl.
  • Into the small cornflour bowl add approx 1/3 cup of milk to make a thinnish paste. Slowly add the mix to the milk in the large jug, stirring well. Add cocoa, sugar, salt and vanilla stirring well until all is mixed in (use a wire whisk if needed).
  • Option to cook 1. Leave in the microwave safe measuring jug and cook on high for 1 minute increments (1 min, take out and stir/whisk, 1 min take out and stir/whisk etc) until lightly bubbles and has thickened. Watch the bottom for sticking and watch when it's been in for a minute or 3 because as it boils it will rise don't let it boil too much.
  • Option to cook 2. Pour into a saucepan and stir constantly over a low to medium heat until lightly bubbles and thickens. Making sure it doesn't stick on the bottom of the saucepan.
  • Let cool for 5 mins or so then pour into individual dishes, bowls, lidded containers for lunch bags (leaving lid off until cooled), pie shells or tartlet cases. Refrigerate.
  • When ready to serve add fruit and cream, shredded coconut or decoration of your choice and a dob of whipped cream. Keep only for a day or two in the fridge.


Add chopped/grated chocolate after cooked to melt through for extra richness.
Mix in coconut.
Mix in some instant coffee dissolved in some the warmed milk and add to the saucepan mix.

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