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Dish · From Bladwijzer

Chocolate acorn pudding

Updated on 9 October 2026

• Makes: 4 portions
• Time: 20 min + 2 hrs cooling
• From: Sessile oak

Ingredients

• 30 g leached acorn flour (see the recipe ‘Leached acorn flour’)
• 20 g cornflour
• 500 ml full-fat milk
• 50 g sugar
• 20 g cocoa powder
• 50 g dark chocolate, in pieces
• 1 pinch salt

Method

1. Only use acorn flour that has been fully leached and no longer tastes bitter at all. Never eat raw or insufficiently leached acorns.
2. In a pan, mix the acorn flour, cornflour, sugar, cocoa and salt. Stir in 100 ml cold milk to make a smooth paste without lumps.
3. Add the rest of the milk and heat over a medium heat. Whisk constantly until it boils.
4. Simmer for 2–3 minutes, until the pudding is thick. The acorn flour must be properly cooked.
5. Take the pan off the heat and stir in the chocolate until it has melted.
6. Divide between 4 glasses or ramekins and lay a piece of baking paper or cling film on the surface so that no skin forms.
7. Leave to cool and chill for at least 2 hours. Serve with whipped cream or chopped hazelnuts.

Storing: 3 days, covered, in the fridge. Contains milk.