Malted Milk Chocolate Pudding

  • Level: Easy
  • Total: 20 min (plus 4-hour chilling)
  • Active: 20 min
  • Yield: 4 servings
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1 large egg

1 3/4 cups 2% milk

1/3 cup chocolate malted milk powder

2 tablespoons cornstarch

4 ounces milk chocolate, chopped

1 teaspoon pure vanilla extract

1/2 cup cold heavy cream

Chopped malted milk balls, for topping


  1. Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
  2. Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
  3. Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.

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