DESSERTS,  VEGETARIAN

No Bake | Dark Chocolate Nutella Kumquat Pudding … indulgent, addictive and gluten free. Eggless too!

2014/03/08 / 13 Comments

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Dark Chocolate Nutella Kumquat Pudding turned out bowl scraping good. It was just an experiment. The result was deeply, soul satisfying, smooth and beautiful texture; quite delightful for an eggless chocolate pudding. Using oats meant that it was gluten free too! Did I mention I put in some whole kumquats too? They added delightful citrus undertones! Hazelnuts and kumquatsLife has been busy as usual with annual exams on and the kids hungry ALL THE TIME! It’s a wonder they ever get anything else done because IMHO they are always eating! It’s also a wonder I get anything done at all because I am always in the kitchen.

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Chocolate is one thing that needs to be on hand all the time. Chocolate everyday, and the savoury nibbles too. Store bought anything is a huge NO with the daughter, so I am BUSY!! It’s a double edged sword though. I love being in the kitchen, I get to experiment {read LOTS} …  yet on the other hand  I have time for nothing else!

Whole foodI’ve been diving into bags of oats of late. When it’s not oats, it’s amaranth flour, peanut flour, walnut meal and barley flour. Adds new dimensions to what you can do … and often what you cannot too! In a larger perspective, it helps you push your boundaries, something which I currently enjoy! The failures are there of course.

Hazelnuts & Vintage NutcrackerSo the pudding was meant to be just a chocolate pudding, but then along came Ruchira visiting from Islamabad. Among bagfuls of exciting stuff, she also brought hazelnuts. That was inspiration enough. Suddenly a Dark Chocolate Nutella Kumquat Pudding made more sense! Kumquats because they are in season and hanging heavy on the branches of my tiny tree!

HazelnutsThe rest of the day just went in trying to save the pudding from the ‘forever hungry for dessert at anytime of the day‘ kids, and attempting to shoot the brown in a nice way. Well, brown isn’t easy to shoot! I tried!

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} The Dark Chocolate Nutella Kumquat Pudding turned out heavenly good. Fuss free to make and eggless. I used oats instead of cornflour to thicken it and that paid off well. The texture was smooth yet had some viscosity maybe from the kumquats or possibly cooked oats.

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Everything about it was delightful. Scraping the bowl {or rather pottery mug} the lad asked several times if he could have more. “I can eat this forever,” he declared … and I rolled up my eyes! Thats how good it was!

[print_this]Recipe: Dark Chocolate Nutella Kumquat Pudding your picture

Summary: Dark Chocolate Nutella Kumquat Pudding turned out bowl scraping good. Deeply, soul satisfying, smooth with beautiful texture; is is quite delightful for an eggless chocolate pudding. Using oats meant that it ended up being gluten free too! Whole kumquats  added delightful citrus undertones! Serves 4-6

Prep Time: 5 minutes
Total Time: 20 minutes {plus chilling time}
Ingredients:

  • Pudding
  • 500g 2% milk
  • 200g top of the milk cream {malai} or 250ml low fat cream
  • 30g cocoa powder
  • 40g oats, ground to fine meal
  • 100g dark chocolate, chopped
  • 100g brown sugar
  • 50g Nutella
  • 50g honey
  • 3-4 kumquats, halved, seeds removed {optional}
  • Topping
  • 50g Nutella
  • 50g roasted hazelnuts {or seasonal fruit, chocolate shavings etc}

Method:

  1. Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken. Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blitz in a food processor.
  2. Strain and pour into serving bowls / glasses.
  3. Cool and then chill for 4-6 hours, preferably overnight.
  4. Top with a spoonful of Nutella and roasted hazelnuts, or fruit.

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Don’t miss a post feed Also find me on The Rabid Baker, The Times of India deeba anigif mobile app

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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