Traditional puddings have particular ingredients and processes that need to be followed, with some allowance for variations. But there is no harm in breaking with tradition if it can make things simpler and easier. And that’s what I always love to do in the kitchen — experiment with ingredients and methods to come up with something delicious without sweating it out.

This week’s recipe — Choco-mallo pudding — is a very simple, easy and delicious pudding, perfect for sugar craving times when you want to put together something just for yourself. You just need some chocolate, marshmallows and milk and you have a smooth and silky dessert ready!

The process is so easy that anyone of any age can easily make it. You can also experiment with it by adding other things, like cream instead of milk, maybe some coffee, and see how you like it. With chocolate and marshmallows being the core ingredients, you are sure to never go wrong when making it and will always enjoy the taste.

Ingredients

• 1 cup marshmallow
• 1/2 cup milk
• 1/2 cup or 100g chocolate
• Chocolate shavings and wafers crumbs for garnishing

Method

In a bowl, add marshmallows and milk, and microwave for one minute. Mix with a hand whisk or electric beater until the marshmallow is dissolved. You can heat it a bit more if it doesn’t melt completely. This process can also be done on a stove, at low heat.

Now add chocolate and again microwave for one minute. Whisk or beat till the entire mixture is smooth and lump free. Let it cool for a couple of minutes before transferring into a serving blow. Refrigerate for a couple of hours at least, or more, to allow it to set.

The texture of the pudding will depend on the amount of marshmallows and chocolate used. If you find it too fluid, melt some more marshmallows in very little milk and add, mix well and leave to set. The pudding should set well on refrigeration and remain very fluid when hot.

You can garnish it in many ways, depending on your taste — just sprinkle some chocolate shavings on top and add wafer or biscuit crumbs, like I did, or keep it simple by dusting a bit of cocoa powder on top.

The writer Instagrams @the_experimentalcook

Published in Dawn, Young World, October 22nd, 2022