Vegan chocolate custard pudding is a traditional chocolate pudding that has been enjoyed for many generations.
This chocolate custard pudding is such a quick and easy dessert that can be ready in under 20 minutes.
Or chilled for later.
Even if you are not a fan of custard this chocolate pudding is a different thing altogether. It tastes just like a chilled chocolate pudding that you might find in the supermarket chilled section beside the yogurts.
If you enjoy Alpro soya chocolate pots you will love this recipe!
Origins of Bird’s Custard Powder
Bird’s custard powder was invented in 1837 by the chemist Alfred Bird. Custard powder is made with cornflour and is the classic egg-custard substitute. Bird created custard powder because his wife had an egg allergy.
When Bird released that others enjoyed the custard prepared with the powder he began to manufacture and produce the custard powder.
Bird’s custard powder became so popular that it was widely used during the First World War (1914-1918) and the British army were even supplied with custard powder.
Origins of Chilled Chocolate Custard Pudding
There are two types of chocolate pudding. One is baked or steamed and is of much older origin. The second type can be prepared with either an egg custard or a starch-based mix and heated in a saucepan to thicken up and then chilled.
Chilled chocolate pudding dates back to the 19th century and was eaten mainly be richer folks.
Today in homes chocolate pudding is commonly prepared with Bird’s custard powder. Modern chocolate pudding is enjoyed around the world including countries within the UK, US, EU, and Asia. In many supermarkets chocolate pudding can be purchased ready-made in small pots or as dried packet mixes.
Vegan Chocolate Custard Pudding
National Chocolate Pudding Day is on the 26th June. This is the perfect day to appreciate and enjoy a home-made chocolate pudding! Although any day is chocolate pudding day in my house!
Serve the pudding on its own or with some vegan cream or yogurt.
Enrich your pudding with some fresh or frozen berries. Slices of ripe banana or mango are an especially tasty accompaniment.
Looking for a pouring chocolate custard recipe? Simply add more milk to achieve a pouring consistency.
Chocolate custard is so tasty and is an old-school dinners British favourite.
- 4 ramekins/small pudding bowls or similar size vessels for desserts (if serving individual portions chilled)
- sieve (only really required if custard powder or cocoa powder has lumps)
- 6 tbsp custard powder I use the Birds brand which is commonly found in UK supermarkets. In the US Walmart stocks this brand.
- 3 tbsp cocoa powder
- 5 tbsp caster/granulated sugar Initially add 4 tbsp and if not sweet enough add an extra 1 tbsp. Alternatively use maple syrup/date syrup/date sugar etc.
- 568 ml plant milk 1 pint/2 1/4 cups. I use either soya or oat milk.
- 1 tsp vanilla essence optional
- Sieve custard powder, cocoa powder and sugar together.
- Although if your custard powder and cocoa powder are not lumpy then this step can be omitted and the ingredients just mixed well together.
- Tip into a saucepan.Add 8 tbsp of plant-milk.Mix well to a smooth paste.
- Over a low-medium heat begin adding the rest of the plant-milk a little at a time and whisking with a fork or spoon to avoid lumps.Add vanilla and stir.
- Bring to a simmer, stirring all the time.The custard will get suddenly lumpier as it heats so stirring is needed.
- Once simmering lower the heat and stir for a few minutes or until the custard thickens.Keep stirring as the custard will be thin one moment and thick the next!
- Once the chocolate pudding is at the desired consistency remove from the heat and decant into serving dishes. Or enjoy hot.
- For a chocolate pouring custard perhaps to accompany a different dessert simply add a little extra plant-milk and stir well to thin the pudding into more of a custard.
- Chocolate pudding will continue to thicken off the heat and will set quickly so place into serving dishes immediately.Once cool place in the fridge until chilled.
***Please note: In the UK 1 cup equals 250ml measurement. Thanks!***Prepared one of my recipes? Snapped a photo for social media? Tag us! @traditionalplantbasedcooking #traditionalplantbasedcooking
The following nutritional calculation is for guidance only and is not a strict analysis as ingredients vary.
Chocolate pudding recipe notes
- chocolate pudding will stay fresh in the fridge for up to 3 days.
- chocolate pudding can be enjoyed hot or chilled.
- for a thinner pouring chocolate custard, to serve with a home-made traybake such as this old-school British jam and coconut sponge, whisk through extra milk after the custard has thickened up until the custard is the desired consistency.
- serve your chocolate pudding with fresh or frozen fruit.
- top your chocolate pudding with some chopped nuts, desiccated coconut or coconut shreds, vegan chocolate chips, sprinkles, etc.
Looking for more easy vegan puddings featuring chocolate?
Try this variation of chilled chocolate pudding that uses silken tofu and maple syrup to sweeten. This pudding is perfect for those looking to reduce their calories, sugar and fat intake. But still enjoy rich chocolate flavours!
Enjoy a slice of this traditional vegan chocolate chip banana bread. Its easy and so delicious!