I’ve recently developed a fascination with small-serve, simple recipes, but this Nutella pudding remains my absolute favorite dessert. It’s not a small-serve dish, and honestly it doesn’t need to be—this is a dessert meant to be enjoyed generously. This no-bake pudding showcases one of my favorite ingredients: Nutella. The result is creamy, indulgent, and utterly satisfying. I set the pudding in a loaf pan, slice it for a gathering, or dig in with a spoon when I’m craving something comforting. The recipe comes together quickly, requires minimal effort, and yields a truly delicious dessert.
Ingredients used in Nutella pudding
The ingredient list is short and straightforward. Each component plays a clear role in texture and flavor, making this an easy dessert to prepare with pantry staples.
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Nutella
Nutella is the star of this pudding. Its chocolate-hazelnut flavor provides richness and a pleasant nuttiness that balances the sweetness. You can use Nutella or a similar chocolate-hazelnut spread depending on what you have available.
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Milk
Milk forms the creamy base of the pudding. It is heated with other ingredients and then chilled to set. Full-fat milk will produce the best texture and mouthfeel, though lower-fat milk will still work.
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Cornstarch
Cornstarch acts as the setting agent. When combined with milk and heated, it thickens the mixture and gives the pudding a smooth, slightly jiggly texture. Be sure to dissolve it completely to avoid lumps.
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Cocoa powder
Cocoa powder adds a deeper chocolate flavor and a richer color. It also contributes to the pudding’s overall texture. Use natural or dutch-processed cocoa according to your preference.
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Sugar
A moderate amount of sugar balances the chocolate and hazelnut flavors. Caster sugar dissolves quickly and is convenient for this recipe.
Equipment needed
This is a simple recipe, so you won’t need much equipment. Accurate measuring tools and a sturdy saucepan are the essentials.
- Measuring cups and spoons for precise quantities.
- A heavy-bottomed saucepan to heat and thicken the pudding mixture evenly.
- A whisk for combining ingredients and preventing lumps.
- A loaf pan or similar mould for setting and slicing the pudding.
- An induction hob, gas burner, or other heat source.
Using a fine-mesh sieve to strain the finished pudding before transferring it to the mould helps ensure a silky smooth texture.
Tips for best results
- Prefer full-fat milk for a creamier, more satisfying pudding.
- Mix cornstarch with a portion of the milk first to form a smooth slurry; this prevents lumps.
- Ensure the sugar dissolves fully in the heated milk before adding the slurry.
- Remove the pan from heat as soon as the mixture thickens to avoid overcooking and lump formation.
- Strain the hot pudding through a sieve into the loaf pan to catch any remaining solids and produce a perfectly smooth finish.
- 3 cups milk
- 1/2 cup cornstarch
- 4 tbsp cocoa powder
- 2-3 tbsp Nutella
- 1/2 cup sugar
- In a saucepan over medium heat, combine 2 cups of milk and the sugar and bring to a gentle boil.
- In a separate bowl, whisk the remaining 1 cup of milk with the cornstarch, cocoa powder and Nutella until smooth and lump-free.
- Pour the milk and cornstarch mixture into the saucepan through a fine sieve to prevent lumps from entering the pot.
- Cook over medium heat, whisking constantly, until the mixture thickens—this takes a couple of minutes.
- As soon as the mixture begins to thicken, remove the pan from the heat and pour the pudding into a loaf mould.
- Chill the pudding for at least 8 hours or overnight so it sets completely.
- Carefully unmould, dust with a little cocoa powder if desired, slice, and enjoy.
If you try this Nutella pudding at home, I’d love to see how it turns out. Share your photos and notes using your preferred social channels and enjoy this simple, decadent dessert with family and friends.