What should the consistency of pudding be? 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?
It sounds to me like you are making your pudding almost as thick as it should be.

It should be able to stand up a little. In other words, if you spoon some into a desert cup or small bowl, it should make a pile. It shouldn't be solid like ice cream, it should be smooth, but still stay in a pile shape.

Do you have custard where you live? It should be similar to that in thickness. Though custard is very different from
Chocolate pudding.