Total Time
Prep 10 mins
Cook 20 mins

This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk.

Ingredients Nutrition


  1. In a small bowl, blend 1/2 cup of milk with the cornstarch.
  2. Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
  3. Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
  4. Let cool, stirring occasionally until the custard is just warm.
  5. Pour the pudding into small 1/2 c bowls.
  6. Cover with plastic wrap and refrigerate until set.
  7. You can make this up to 3 days in advance.
Most Helpful

my family and i loved this. we are big malt fans. we love malted milk balls and malteds at the ice cream stand. i will definitely make this again.

nancyal January 28, 2002

This pudding was just not sweet enough for us. Plus, we couldn't taste the malt. Sorry about the 3 stars :(. In theory, this recipe sounds good. We were just disappointed.

Claire #3 June 14, 2003

I just tried this recipe out of A New Way To Cook and was very pleased with it. It is rich and very chocolatey. I love the malt flavor, but if you don't care for it you can omit it to make a classic chocolate pudding. Thanks for posting it here.

Velouria July 24, 2008