English pudding light

English pudding is a creamy dessert, in its traditional version, with layers of custard and cocoa, interspersed with sponge cake (or soft ladyfingers) soaked in Alchermes.

Let yourself be won over by the scrumptious great taste of our light version of English pudding prepared with Dolcesenza Rusks with no added sugar!


For the custard

  • 1 L of rice milk
  • 100 g of flour
  • 100 g of sugar
  • 1 envelope of vanilla flavouring
  • 2 grated lemon peels (organic)
  • salt to taste


For the cake

  • Dolcesenza Rusks with no added sugar
  • 400 mL of water
  • Alchermes to taste
  • 4 tablespoons of sugar
  • 150 g of bitter chocolate powder


Preparation of the custard

Add the sugar, vanilla flavouring, lemon peel, flour and salt in a bowl. Mix well and add the rice milk gradually, until you obtain a soft dough. Heat the remaining milk and add it to the dough.Mix well to prevent clumping and once you have obtained a homogeneous mixture, move the custard to a low flame. Continue to mix, wait for it to thicken and then count a few more minutes.Remove the custard from the burner and let cool.


Preparation of the English pudding

Prepare a syrup by heating the water with sugar and adding the alchermes, then let it cool. With the already prepared custard, cover the bottom of your cup. Dunk the Dolcesenza Rusks in the red syrup and let soak in accordance to your taste. Then place them in the cup until all the custard is covered. Continue by alternating layers of custard and rusks soaked in the syrup. Top off the cup with a layer of custard and let rest in the refrigerator for at least two hours.

Prior to serving the English pudding, sprinkle with cocoa powder.

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