Need a quick Halloween dessert everyone will love? Our chocolate pudding without eggs will go down a treat, not only is it super quick and easy to make, you can have fun decorating it in so many different ways!
We bring you our favourite chocolate pudding without eggs, reinvented for an evening of fun.
This one pot pudding is really so easy to make you can literally churn it out by the bucketful!
Older kids will love helping to make the pudding while younger ones will enjoy decorating the small cups of chocolate pudding or filling hollowed out oranges to look like jack-o’-lanterns.
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Orange and chocolate are a delicious combination, we like to leave a little orange flesh inside to give extra flavour to the chocolate.
Here are the ingredients you will need:
- cocoa powder – your favourite brand
- cornstarch – to thicken the pudding (its gluten-free and no eggs are used making it perfect for anyone will those intolerances or allergies)
- granulated sugar
- salt – just a pinch to enhance the flavours (optional)
- whole milk
- butter – stirred in at the end it gives shine and creaminess.
- vanilla extract
See recipe card for quantities.
For orange jack-o-lanterns
- large oranges
- pretzel sticks
For orange jack-o-lanterns, slice off the bottom rind of the oranges taking care not to make a hole in the bottom. This is so the oranges stand upright and the pudding does not leak out.
Then carve out the eyes and mouth for the jack-o-lantern.
To make the chocolate pudding:
To make the chocolate pudding add dry ingredients to small saucepan.
Pour in milk and turn heat onto medium.
Stir the mixture often to prevent sticking to the bottom of the pan.
Let it boil for not more than 1 minute as any longer and it may burn at the bottom. By this time the pudding will have thickened.
Important tip: Don’t let the mixture boil for more than a minute or it will burn.
Remove from heat and stir in the butter and vanilla.
This gives a wonderful sheen and creaminess.
Spoon into small glass cups or fill the hollowed out oranges then set aside so the pudding sets.
Decorate with marshmallows, jelly worms or pretzel sticks.
Make ahead and storing
This chocolate pudding can be made in advance then scooped out into cups or hollowed out oranges before decorating and serving.
Once the pudding has cooled, place a piece of plastic wrap directly over the surface of the chocolate pudding to give a smooth finish and to keep in the fridge for up to 4 days.
We don’t recommend freezing as the pudding tends to separate on thawing or become gritty.
You may also like …
- 50 grams cocoa powder ½ cup, unsweetened
- 50 grams cornstarch ⅓ cup
- 250 grams granulated sugar 1¼ cups
- ¼ teaspoon salt
- 700 millilitres whole milk 3 cups
- 3 tablespoons butter
- 1½ teaspoon vanilla
For orange jack-o-lantern
- 6 large oranges
- thin pretzel sticks small packet
- 50 grams cocoa powder, 250 grams granulated sugar, ¼ teaspoon salt, 700 millilitres whole milk, 50 grams cornstarchMix together the cocoa powder, cornstarch, sugar, salt and milk tin a small saucepan and turn heat to medium. Use a wooden spoon to keep stirring till it is all combined and to prevent the mixture from sticking to the bottom of the pan.
- Boil for one minute only, stirring as it thickens then remove from heat.
- 3 tablespoons butter, 1½ teaspoon vanillaStir in butter and vanilla till fully combined then pour into little pots and allow to cool on the counter, then refrigerate till set (around 10 minutes).
- 6 large orangesSlice off the bottom rind of the oranges taking care not to make a hole in the bottom so the oranges stand upright but the pudding does not leak out. Then carve out the eyes and mouth for the jack-o-lantern.
- Use a sharp knife to cut around the flesh and scoop it out.
- thin pretzel sticksFill with chocolate pudding and put aside to set. Decorate with pretzel sticks for hair and serve.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.