Week Twenty Three: The Penultimate Pudding

Recipes

This is actually the ultimate pudding? But it’s the penultimate weekly food blog and it alliterated so it was contractually obligated. The star of the show here is rosemary. We here at Root Radical Food Blog Headquarters LOVE a savoury-sweet combo, and this pudding is the perfect example.

The original pudding recipe was taken from a cookbook put together by the Mulberry School folks, I think, and then shared through friends. It’s a simple and quick pudding recipe with a few common ingredients, making it a good weekday treat. We added rosemary to the milk (oat milk in our case) and heated it for about 20 minutes or so to infuse, and then strained it and followed the rest of the directions diligently. Jane also whipped up (…pun intended) some whipped cream and a crumble topping of almonds, dried cranberries, and a little brown sugar and butter. This really levelled the whole thing up a notch, I gotta say.

The rosemary infuses a warm, mature, minty vibe to the chocolate, and just lightens the whole thing right up. Give it a try!

Print

Rosemary Chocolate Pudding

Ingredients

  • 2 cups milk (of your choice – works with oat milk!)
  • 2 tbsp rosemary leaves
  • 3 tbsp corn starch
  • 3 tbsp sugar
  • 3 tbsp unsweetened dark cocoa
  • 1 tsp vanilla

Crumble Topping

  • 3 tbsp slivered almonds
  • 3 tbsp dried cranberries
  • 1 tbsp brown sugar
  • 1 tsp butter

Instructions

  1. bring the milk to a simmer with the rosemary leaves in, and leave on the stove, stirring occassionally, for about 20 mins, or until the milk tastes and smells like rosemary

  2. strain and pour back into the same pot

  3. in a bowl or cup, mix together cornstarch, sugar, and cocoa really well

  4. while stirring the milk well, add the dry mixture to the milk

  5. keep stirring until it comes to a boil, then reduce to a simmer for 3-5 minutes, stirring all the while

  6. add the vanilla, then pour the pudding into small cups or ramekins (or a pie crust? try it out!)

  7. serve immediately or chill for about 2 hours until set nicely

for the crumble

  1. put a pan on medium heat and add the slivered almonds, giving them a shuffle now and again until lightly browned

  2. add cranberries, sugar, and butter, and stir until all melted and stuck together, then take off the heat.