Vegan Chocolate Pudding Recipe UK with Whitakers Chocolate
Rated 5.0 stars by 1 users
Category
Vegan
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Calories
210
Treat yourself to this silky, creamy vegan chocolate pudding recipe, crafted with Whitakers dark chocolate right here in the UK.
I remember rainy afternoons when a warm bowl of pudding hit the spot.
Now, this plant-based version brings that comfort without dairy or any other animal products.
Ready in just 15 minutes, it mixes rich cocoa flavour with simple ingredients like oat milk and cornflour for a smooth texture that satisfies cravings.
Perfect for quick desserts or sharing at family gatherings, chill it or serve warm to match your mood!
Ingredients
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150g Whitakers Chocolates Dark Chocolate
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500ml oat milk or other plant-based milk
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2 tbsp cornflour (corn starch)
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2 tbsp cocoa powder
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4 tbsp caster sugar (adjust to taste)
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1 tsp vanilla extract
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Pinch of salt
Directions
Prepare dry mix:
In a saucepan, whisk together cornflour, cocoa powder, sugar, and salt.
Add milk:
Gradually pour in the plant-based milk, whisking constantly to avoid lumps.
Cook the pudding:
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and starts to bubble (around 5–7 minutes).
Add chocolate:
Remove from heat.
Add the chopped Whitakers dark chocolate and vanilla extract.
Stir until smooth and glossy.
Cool and serve:
Pour into serving glasses or bowls.
Enjoy warm for a softer pudding, or refrigerate for at least 1 hour to chill and set.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 4 delicious servings fo chocolate-flavoured pudding for vegans.
Calories per serving: 210 calories per serving.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan Chocolate Pudding.
Extra Rich: Replace 100ml of plant milk with coconut cream for a silkier finish.
Nut-Free Option: Use oat, soy, or rice milk.
Flavoured Twist: Add a splash of coffee, orange, or peppermint extract.
Double Chocolate: Stir through extra chopped Whitakers chocolate for texture.
Nutritional Information for This Recipe:
| Nutrient | Amount per Serving (Approximate) |
|---|---|
| Calories | 210 kcal |
| Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 23g |
| Sugars | 14g |
| Protein | 3g |
| Fibre | 2g |
Vegan-Friendly and Plant-Based Serving Suggestions
Picture this: a cosy evening with a bowl of this chocolate pudding.
Top it with whipped coconut cream and a few fresh raspberries to add a tart contrast.
Grate some extra Whitakers dark chocolate on top for that intense cocoa boost.
Serve alongside strawberries or sprinkle with chopped nuts and coconut flakes for crunch.
Pair with vegan shortbread biscuits on the side to make it a complete treat at gatherings or quiet nights in.
Simple touches like these turn it into something special!
How to Store Your Homemade Vegan Chocolate Pudding
I always make extra pudding because it keeps so well. Here are some easy tips to maintain its creamy texture.
1 - Room Temperature: If serving soon, keep covered at room temperature for up to 2 hours.
Any longer, and pop it in the fridge to stay fresh.
2 - Fridge: Store in airtight containers or cover the bowls with cling film. It lasts up to 3 days in the fridge.
The chill sets it firmer, which I love for a cool treat.
3 - Freezer: Freezing works, but the texture might change slightly to icy.
Portion into freezer-safe containers and freeze for up to 1 month. Thaw in the fridge overnight and stir well before eating.
4 - Whitakers Tip: Warm a chilled portion gently in the microwave for 10-15 seconds to bring back that just-made silkiness.
A Brief History of Chocolate Pudding
Chocolate pudding, that creamy delight, has a rich past. I’ve always enjoyed it, curious about its roots.
It began around 1900 BCE with Mesoamerican cacao drinks, thickened with cornmeal.
By the 1500s, Spain brought chocolate to Europe as a sweet drink. In the 17th century, England turned pudding sweet, with Hannah Glasse’s 1747 “chocolate cream” as an early version.
The 19th century’s cocoa press and cornstarch made it widespread.
Jell-O’s 1936 instant mix and UK’s Angel Delight boosted its fame.
Some Nutritional Notes for Vegans
This vegan chocolate pudding with Whitakers dark chocolate offers a tasty treat packed with benefits for plant-based eaters.
I’ve always loved how it feels indulgent yet wholesome. Here’s what stands out, based on its ingredients like oat milk and cocoa.
Iron Boost: Dark chocolate brings about 4.9mg per serving, aiding energy and red blood cell production—great for vegans who need non-heme iron sources.
Calcium Support: Fortified oat milk adds around 177mg per serving, supporting bones, especially since dairy’s off the table.
Magnesium Richness: With 101mg per serving, it helps muscles and nerves, a bonus from cocoa’s natural content.
Low Cholesterol: No dairy means zero cholesterol, keeping it heart-friendly at 11g total fat.
Fibre Content: The 2g fibre per serving supports digestion, a perk from cocoa and oats.
These notes show it’s more than a tasty dessert, it’s a small nutritional win.
Check labels, as values vary by brand, but it’s a solid choice for a balanced vegan diet!
