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.
Each bite tastes 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!
Vegan Chocolate Custard Pudding Recipe Notes
Leftover chocolate custard pudding can be stored in the fridge for 3-4 days. If storing fro more than a day cover the dishes of pudding to prevent other strong flavoured food from affecting the pudding.
A few suggestions:
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.
Serve with fresh or frozen berries. Or a home made berry coulis/sauce.
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!)
A vegan crunchy Scottish shortbread biscuit. Such as these
crunchy vegan Scottish shortbread biscuits (cookies)
Reduce the amount of custard powder to 3 tablespoons and use 450ml or about 2 cups of plant milk, more if required to thin out. Also reduce the sugar to 3 tablespoons.
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 is an old school dinners British favourite.
More Vegan Traditional Pudding Recipes:
Old School Chocolate Sponge Pudding (with a chocolate ganache)
Traditional British Eve's Pudding (stewed apples with a cinnamon-lemon flavoured sponge topping)
Vegan Chocolate Custard Pudding
- non-stick saucepan
- 4 ramekins/small pudding bowls or similar size dishes for desserts
- sieve (only really required if custard powder or cocoa powder has lumps)
- 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 tablespoons 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 1-2 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 (it will become thicker as it cools) remove from the heat and scoop into serving dishes.
- 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 pouring custard.
- Chocolate pudding will continue to thicken off the heat and will set quickly so place into serving dishes immediately.Enjoy warm or once cool place in the fridge until chilled.
- Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
- 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 other food in the refrigerator.
- Small reusable tubs are ideal for storing chocolate pudding in and enjoying with school, college or work pack lunches. A great money saver.