Chocolate-Cinnamon Pudding with Raspberries

Real Simple
Chocolate-Cinnamon Pudding with Raspberries Recipe
Photo: Anna Williams
Add extra flavor to homemade chocolate puding with cinnamon and  a topping of whipped cream and raspberries.
6 servings


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1/2 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 cup cornstarch
2/3 cup plus 1 tablespoon packed brown sugar
2 1/2 cups whole milk
1 1/4 cups heavy cream
2 teaspoons vanilla extract
1 1/2 cups fresh raspberries, or frozen raspberries, thawed


In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.

Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.

Created date

May 2004

Nutritional Information

Calcium 189 mg
Calories 391
Caloriesfromfat 1 %
Carbohydrate 45 g
Cholesterol 78 mg
Fat 23 g
Fiber 5 g
Iron 2 mg
Protein 6 mg
Satfat 14 g
Sodium 72 mg