Recipe: Mocha-cinnamon pudding

The chef:  Pam Anderson

Active ingredients: Despite harbouring less than 200kcal and a slender six grams of fat, this pudding provides you with a hit of muscle-repairing protein (from the chocolate milk). Plus there’s bone-boosting calcium and, via the cinnamon, antioxidants that protect against diabetes and heart disease.

PER SERVING: 176kcal, 30g carbs, 3g protein, 6g fat

Ingredients (serves five):

  • 50g sugar
  • 3 tbsp cornstarch
  • 2 tsp instant coffee granules or espresso powder
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 480ml low-fat chocolate milk
  • 50g dark chocolate, very finely chopped
  • 1 tsp vanilla extract

Make it:

  • Whisk the sugar, cornstarch, coffee, cinnamon and salt in a large saucepan.
  • Whisk in the milk over a medium heat, then cook for about five minutes, stirring occasionally at first, then frequently, then constantly at the end, until the mixture thickens to a pudding consistency.
  • Remove from the heat; add the chocolate and vanilla, whisking until the chocolate is smooth. Serve warm or pour into five containers to cool, placing clingfilm directly on the pudding to keep a skin from forming. Keep in the fridge for up to five days.