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Photo: Anna Williams Photo by: Photo: Anna Williams

Chocolate-Cinnamon Pudding with Raspberries

Add extra flavor to homemade chocolate puding with cinnamon and  a topping of whipped cream and raspberries.

Real Simple APRIL 2001

  • Yield: 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 189mg
  • Calories: 391
  • Calories from fat: 1%
  • Carbohydrate: 45g
  • Cholesterol: 78mg
  • Fat: 23g
  • Fiber: 5g
  • Iron: 2mg
  • Protein: 6mg
  • Saturated fat: 14g
  • Sodium: 72mg

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Chocolate-Cinnamon Pudding with Raspberries Recipe