THE JOYOUS CHOCOLATE PUDDING DAY

Now, who doesn't love to get their hands and clothes dirty with some chocolate love? This dessert made of mouth-watering chocolate is a favourite among both youngsters and grown-ups alike. Chocolate pudding's prevalence is certainly on a rise, despite the fact that a very long while has passed since its creation. During the 17th century, a "pudding" was really a moist cake-like a current bread pudding or plum pudding.

The sweet and velvety sugary treat we know and love today arose during the nineteenth century when an English scientific expert named Alfred Bird formulated an egg-free custard powder. This exceptional innovation made it simple to deliver a velvety pudding with the perfect consistency. Today, pudding is a very popular dessert across the world! That's why this National Chocolate Pudding Day, we give you the recipe to this moreish dessert!

INGREDIENTS:

• 2 cup Chocolate chips, semisweet

• 1/2 cup Cocoa powder, dark

• 6 tbsp Corn-starch

• 3/4 cup Granulated sugar

• 1/4 tsp Kosher salt

• 1 Cooking spray

• 1/2 cup Milky Mist Cream

• 4 cup Milky Mist UHT milk

METHOD:

1. Grease an 8"-x-4" loaf pan with cooking spray. Add a large piece of parchment and fold it in the sides so that it fits snugly into the pan. Pro tip: Clips help keep sides from moving. Grease parchment with cooking spray.

2. In a large bowl, whisk milk, sugar, cream, cocoa powder, corn-starch, and salt until well combined.

3. Strain milk mixture into a medium saucepan and place over medium heat. Bring to a simmer, stirring to make sure the mixture does not stick to the bottom of the pan. Simmer for 2 minutes, stirring constantly.

4. Reduce heat to medium-low and add chocolate chips to the simmering milk mixture. Stir until melted and the mixture is smooth.

5. Remove the pan from heat and quickly pour the chocolate milk mixture through a fine-mesh sieve into the prepared pan. Refrigerate until set, at least 4 hours.

6. Carefully unmould onto a plate. Peel off parchment and dust with more cocoa powder.

7. To slice, place a knife in a pot of boiling water until the blade is very hot (be careful not to touch the hot metal). Wipe blade clean and slice. Repeat heating the knife and slicing the cake. Alternatively, use a kitchen torch to heat the knife. Serve cold.

This summer, beat the heat with this mouth-watering chocolate pudding served with shaved ice toppings and some crushed nuts, made with Milky Mist love. These puddings go hand in hand with different other desserts like ice cream, whipped cream, and fruits. So, indulge this day of chocolate pudding with Milky Mist Cream and UHT Milk!

Happy Chocolate Pudding Day!