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Vegan Chocolate Custard Pudding

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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.

vegan chocolate custard pudding

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.

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 traditional chocolate pudding
Chilled chocolate pudding served with vegan cream and frozen raspberries. I use frozen as my kids love them served that way. Taste like mini ice-pops.
So refreshing!

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 is an old school dinners British favourite.

vegan chocolate custard pudding served in small glass dish with cream and raspberries, pink spoon and pink mat.

Vegan Chocolate Custard Pudding

Print Recipe
This decadent chocolate pudding is super quick, easy and budget-friendly dessert.
It can be ready in less than 20 minutes and enjoyed hot or chilled for later.
So chocolatey and fresh it is perfect served with fresh or frozen berries.
Or pack it into little reusable pots and enjoy with a pack-lunch or picnic.
Course Dessert, pudding, Snack
Cuisine British
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4
Calories 207
Author Jacq


  • Saucepan
  • 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.


  1. Nutritional data is for guidance only and is not a strict calculation as ingredients vary and data is run through computerized apps.
  2. 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.
  3. Small reusable tubs are ideal for storing chocolate pudding in and enjoying with school, college or work pack lunches. A great money saver.


Calories: 207kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 116mg | Potassium: 349mg | Fiber: 2g | Sugar: 16g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 2mg

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. Also ideal for a quick breakfast.

And these vegan chocolate flapjacks are a traditional British favourite. Perfect for kids to bake during the summer months or to enjoy with a cup or tea or with a picnic.

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12 thoughts on “Vegan Chocolate Custard Pudding”

  1. 5 stars
    SO gorgeous! Birds Custard Powder is one of my favourite ‘accidentally vegan’ treats – love the addition of chocolate for a properly decadent dessert!

    1. I agree! Chocolate definitely enhances the custard flavour! This custard dessert is especially good packed in little reusable pots and included with a packed lunch for work or school ๐Ÿ™‚

  2. 5 stars
    I love chocolate pudding. I can tell it’s moist and creamy. And the best part that it is vegan too.

    1. I totally agree! The best thing is that this chocolate custard pudding is vegan! And chocolatey, creamy and fresh ๐Ÿ™‚

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