Chocolate-Cinnamon Pudding With Raspberries

Chocolate-Cinnamon Pudding With Raspberries
Anna Williams
Whisk the dry ingredients with milk and cream on the stove until the pudding becomes thick, smooth, and delicious.

Get the recipe.
Serves 6
preparation
5
minutes
cooking
15
minutes

Ingredients

1/2
cup
unsweetened cocoa powder
1/2
teaspoon
cinnamon
1/4
cup
cornstarch
2/3
cup
plus 1 tablespoon packed brown sugar
2 1/2
cups
whole milk
1 1/4
cups
heavy cream
2
teaspoons
vanilla extract
1 1/2
cups
fresh raspberries, or frozen raspberries, thawed

Directions

  1. In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
  2. Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  3. Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.
Jean Galton
March 2001

Nutritional Information

  • Per Serving
  • Calories 391
  • Calcium 189 mg
  • Carbohydrate 45 g
  • Cholesterol 78 mg
  • Fat 23 g
  • Fiber 5 g
  • Iron 2 mg
  • Protein 6 mg
  • Sat Fat 14 g
  • Sodium 72 mg
What does this mean? See Nutrition 101.