Chocolate Malted Pudding

"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."
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Ready In:
8 1/2 cup servings




  • In a small bowl, blend 1/2 cup of milk with the cornstarch.
  • 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.
  • 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.
  • Let cool, stirring occasionally until the custard is just warm.
  • Pour the pudding into small 1/2 c bowls.
  • Cover with plastic wrap and refrigerate until set.
  • You can make this up to 3 days in advance.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. This was a very nice custardy dessert. It could be maltier, but I don't know how you'd manage that with the malted milk powder. It wasn't too sweet and was quite rich. I made it in the microwave and it worked well. Not sure if I cooked it enough, but it had a nice, softly set consistency after chilling.


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