This Gastropost Mission was all about one-pot meals, and we were challenged to put an international twist on everything. I’ve already made lots of chili, stew and even soup since Christmas, so instead I started thinking about one-pot desserts instead. At first I was stumped, but then the most obvious answer popped into my mind. PUDDING!

I’ve made homemade pudding before, and depending on the recipe it is not a one pot affair. I’m thinking of one recipe in particular that uses a pot, two bowls, and a strainer, and is delicious but annoying. This recipe from Bon Appetit uses one pot and that’s IT. Even with two flavours, you just need to give the pot a quick rinse between batches and you’re back in the game. Instead of using egg yolks to thicken, it uses cornstarch, which eliminates the whole straining step. I think this took me less than half an hour to make, and you’re basically left with a Reese’s Peanut Butter Cup pudding.

Milk Chocolate & Peanut Butter Pudding

Source: Bon Appetit

Ingredients

Peanut Butter Pudding

1/2 cup sugar

5 tsp cornstarch

1/8 tsp salt

1 3/4 cups milk (I used 2%)

1/2 cup whipping cream

1/2 cup smooth natural peanut butter

1 tsp vanilla

Milk Chocolate Pudding

6 tbsp sugar

2 tbsp cornstarch

2 tbsp cocoa powder

pinch salt

1 1/2 cups milk

1/2 cup whipping cream

4 oz milk chocolate, chopped

1 tsp vanilla extract

+ whipped cream and sprinkles for topping, if you like

Directions

1. For the peanut butter pudding, whisk the sugar, cornstarch and salt together in a medium sized saucepan. Slowly add the milk and cream, whisking continuously, then bring to a boil over medium-high heat, and whisk again until thick, about 30 seconds. Add the peanut butter and whisk until it boils again, then whisk for 1 minute. Remove from heat and stir in vanilla. Divide into 6 little bowls, cups or jars and chill while you make the chocolate pudding. Rinse pot.
2. For the milk chocolate pudding, whisk the sugar, cornstarch, cocoa powder and salt together in the saucepan. Slowly add the milk and cream, whisking continuously, then bring to a boil over medium-high heat, and whisk again until thick, about 30 seconds. Add the chocolate and whisk until the chocolate is melted and the mixture is boiling again, about 1 – 2 minutes. Remove from heat and stir in vanilla. Pour over peanut butter pudding. Add a little piece of plastic wrap to the top of each pudding, unless you like pudding skin. Chill for about two hours.