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Snack recipe · from the recipe book

Chocolate Banana Cornstarch Pudding with Raspberries

A silky, deep-chocolate pudding sweetened partly with ripe banana, chilled until spoonably set and topped with tart fresh raspberries and strawberries.

Chocolate Banana Cornstarch Pudding with Raspberries

Ingredients

  • 2½ cups (590 ml)600 gMilk, 2%
  • 1 cup sliced150 gBananavery ripe, mashed until smooth
  • ¼ cup50 gGranulated sugar
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • ¼ cup30 gCornstarch
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1 cup120 gRaspberries
  • ¾ cup sliced120 gStrawberriessliced

Steps

  1. Prepare first: mash the banana until smooth, slice the strawberries, sift the unsweetened cocoa powder, and set out four serving cups.
  2. In a medium saucepan off the heat, whisk together the sugar, the unsweetened cocoa powder, the cornstarch and the salt until there are no lumps; this is the dry chocolate mix.
  3. Whisk about a quarter of the milk into the dry chocolate mix to make a smooth paste, then whisk in the remaining three-quarters of the milk.
  4. Set the pan over medium heat and cook, whisking constantly, for 6 to 8 minutes until it bubbles and thickens; let it bubble gently for 1 more minute while whisking.
  5. Take the pan off the heat and whisk in the mashed banana and the vanilla until completely smooth.
  6. Divide the pudding evenly among the four cups and press plastic wrap directly onto each surface to stop a skin forming.
  7. Chill in the fridge for at least 3 hours, until set and cold.
  8. Just before serving, top each cup with a quarter of the raspberries and a quarter of the sliced strawberries.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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