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 just 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 was created by Bird as his wife suffered with an egg allergy.
When Bird released that others enjoyed the custard prepared with the powder he began to manufacture and produce the custard powder for general sale.
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 pudding can be prepared with either an egg custard or a starch-based mix before 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 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.
National Chocolate Pudding Day is held each year 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!
What can I serve with chocolate custard pudding?
- Serve the pudding on its own or with a drizzle of vegan cream or dollop of vegan whipped cream or yogurt.
- A scoop of vegan ice-cream is my kids favourite accompaniment to chocolate pudding.
- Enrich your pudding with some fresh or frozen berries.
- Slices of ripe banana or mango are an especially tasty accompaniment.
- Shreds of dried coconut or a sprinkle of desiccated coconut.
- Chocolate shards, grated chocolate, chocolate drops or buttons (vegan of course!)
- Chopped nuts.
- A vegan crunchy Scottish shortbread biscuit. Use my Vegan Empire Biscuit recipe to prepare plain shortbread biscuits.
I’m looking for a chocolate custard to pour over a cake, can I adapt this recipe?
Of course. Reduce the amount of custard powder to 3 tbsp and use 450ml of plant-milk, more if required to thin out. Prepare the custard as per the instructions below in the recipe card. Chocolate custard is especially tasty with a square of traditional jam and coconut sponge, which was an old school dinners British favourite.
How To Prepare Chocolate Custard Pudding:
Vegan Chocolate Custard Pudding
- 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 granulated sugar Or less or more depending on how sweet you prefer the pudding.
- 568 ml soya milk
- 1 tsp vanilla essence
- 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.
- Nutritional data is for guidance only and is not a strict calculation as ingredients vary and data is run through computerized apps.
- Store chocolate pudding in the fridge for up to 3-4 days. If keeping in the fridge for a few days its best to add a cover to the ramekins/dishes to prevent taking on different tastes from the other food in the fridge.
- Small reusable tubs are ideal for storing chocolate pudding in and enjoying with school, college or work pack lunches. A great money saver.