Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be.
We don't actually have "pudding" where I am from, so I am having trouble deciding if I have made a pudding or just some sort of chocolate creme or if pudding is nothing else but a glorified random chocolate creme.
I know there are different types of pudding, but still any guideline would be appreciated.
If it helps I am using a mixture of:
- cocoa - 150ml
- sugar - 300ml
- cream - 50ml
- cornstarch - 130ml
- milk - 820ml
I know I should measure some things by weight, but it's a long story. To clarify when measuring the cornstarch I shake the measuring cup until the starch is nice and compact, so it should be a lot.
What I get is a pudding that is thick, but if I angle the pot it still flows and tries to "escape". I am wondering if it shoul not be so thick that it would refuse to move even when the pot is angled?