Chocolate millet pudding

This rich, chocolatey millet pudding is thick, creamy and surprisingly easy to make. It’s made with cooked millet rather than flour, blended until beautifully smooth and silky. All you need is a good blender to get rid of any lumps. It’s a lovely way to use millet in a sweet dessert and a great option if you’re looking for something without cow’s milk.

Makes 2 servings.

Ingredients for chocolate millet pudding:

• ½ cup millet
• 1 cup boiling water
• pinch of salt
• ⅔ cup natural yoghurt (or coconut cream/coconut milk)
• 40 g dark chocolate, melted*
• 1½–2 tbsp soft brown sugar, agave syrup or honey (or to taste)

Rinse the millet several times under warm running water, then drain thoroughly.

Place the millet and salt in a saucepan with the boiling water. Bring back to the boil, then reduce the heat and simmer gently for about 15 minutes, until the millet is tender and all the water has evaporated. You can cook it with the lid on, leaving a small gap. If necessary, add 2 tablespoons of water towards the end of cooking.

Transfer the hot millet to a food processor or a tall container and blend with a hand blender until completely smooth. Add the yoghurt, melted chocolate and sugar to taste. Blend again until you have a smooth, silky pudding.

Spoon the chocolate millet pudding into serving bowls. Decorate with some extra grated chocolate and blackberries. Serve. I like this pudding best served warm, but you can also leave it to cool. It will become thicker as it cools. If you’re planning to serve it cold, you can add a little extra coconut cream or yoghurt at the beginning to give it a looser consistency.

You can use milk chocolate instead, but reduce the amount of sugar accordingly.

Enjoy!