This simple pudding is a delicious and satisfying alternative to the dairy version. Highly recommended for satisfying the chocolate cravings.
1 litre soy milk (divided)
2 tbsp unrefined sugar or natural brown sugar
100 grams cornflour, sifted
150 grams non dairy dark/plain chocolate, approx. 70% cocoa solids
1/2 tsp pure vanilla extract (or vanilla bean paste, if preferred)
1/2 tsp fine sea salt
- Sift the cornflour into a bowl, gradually add 200 ml of the measured soy milk to make a smooth paste.
- Bring the remaining milk to the boil over a medium heat in a heavy based saucepan, add the sugar and stir until dissolved.
- Slowly add to the cornflour in a thin steady stream while whisking constantly.
- Rinse out the saucepan, return the milk and place over a medium to low heat, warm while stirring all the time, when the mixture begins to simmer, cook for one minute.
- Remove from the hob, add the chocolate and stir until melted.
- Divide the custard between six to eight ramekin dishes, moistened with a little cold water- sizes – either 150 ml, 200 ml or 250 ml.
- Allow the pots to cool, then cover and chill until ready to serve.
- Invert onto individual dessert plates.
- Option – try using some flavoured chocolate, i.e. Lindt Excellence Intense Orange or Mint.