A Spoonful of Childhood -

A SPOONFUL OF CHILDHOOD.

CHOCOLATE NUTRI GEL PUDDING WITH CUSTARD CENTRE

There’s something magical about chocolate—it has the power to take us back in time. One bite, and childhood memories come flooding in: the unmistakable purple wrapper of Cadbury Dairy Milk, the joy on weekends when Daddy brought home those treasured bars, and the excitement they brought into our home. From Dairy Milk to Pudding Dreams As the years passed, our chocolate story evolved. The humble chocolate custard made its debut in our kitchen, quickly becoming a family favourite. But the real showstopper was the China grass pudding. It wasn’t just a dessert; it was an occasion. China grass (or agar agar) was a rare ingredient then, it was usually in translucent strip form, hence the name China grass—usually sent by my aunt from Jakarta . Mummy would use it sparingly, making her signature pudding only for special guests. Flavoured with delicate strands of saffron and hints of cardamom, this set pudding was known in our Sindhi household as Pis—a name used for any creamy, wobbly, melt-in-the-mouth treat. A Taste That Travels Across Generations With time, agar agar became more widely available in powdered form, making Pis easier to recreate. Yet, the tradition of receiving those yellow sachets from Indonesia continues to this day, carrying with them a little piece of home, a little piece of love. Inspired by those flavours, I’ve recreated a simple, balanced chocolate pudding that combines custard, agar agar, and a modern jelly called Nutri Gel. It’s a celebration of nostalgia—with a hint of innovation.

A SPOONFUL OF CHILDHOOD.

A simple, balanced chocolate pudding that combines custard, agar agar, and a modern jelly called Nutri Gel. It’s a celebration of nostalgia—with a hint of innovation.

CHOCOLATE NUTRI GEL PUDDING WITH WARM CUSTARD CENTRE

A rich, nostalgic dessert that combines the firm texture of agar agar and Nutri Gel with a smooth, warm custard filling. Perfect for making ahead and serving chilled, this pudding is both comforting and elegant.

Ingredients

For the Pudding: • 800 ml full cream milk

• 1 tsp cocoa powder
• 90 g sugar (adjust to taste)
• 1.5tsp custard powder
• 1.5 tsp cornflour
• 1.5 tsp agar agar powder
• 1 pack Nutri Gel chocolate-flavoured jelly (approx. 25 g)
• 50 g dark cooking chocolate, chopped
• 1 tsp vanilla extract

For the Custard: • 500 ml cold milk

• 100 g sugar
• 3 tsp custard powder
• 3 tsp cornflour
• 1 tsp vanilla essence (or rum essence, for variation)

Method

Make the Chocolate Pudding Base: • In a saucepan, combine cocoa powder, custard powder, sugar, cornflour, agar agar powder, Nutri Gel powder, and chopped chocolate.

• Gradually add the milk, whisking well to avoid lumps. • Bring to a gentle boil on medium heat, stirring continuously until the mixture thickens and the chocolate melts completely.

• Add vanilla extract and mix well.
• Pour the mixture into MINI BUNDT RING MOULDS or silicone cups. Let it cool to room temperature, then refrigerate for 2–3 hours to set completely.

Prepare the Custard: • In a separate saucepan, combine cold milk, sugar, custard powder, cornflour, and essence.
• Stir continuously over low heat until the mixture thickens and begins to bubble. Remove from heat. Keep warm.

Assemble the Dessert: • Once the pudding is fully set, gently demould it from the ring moulds onto serving plates.

• Pour warm custard into the hollow centre of each pudding.

Chill till serving time.

• Garnish with chocolate rice or grated milk chocolate