Hugo Chocolate Pudding

For the Hugo Chocolate Pudding, soak the gelatin in cold water. Place the elderberry syrup and water in a saucepan, bring to the boil and remove from the heat.

Squeeze gelatin, stir into liquid and dissolve completely. Divide syrup evenly among four jars and refrigerate for 3-4 hours to set.

Stir pudding powder with a little cold milk until smooth. Bring the remaining milk to a boil with the sugar. remove from heat and stir in the pudding powder and lime zest. Heat again and continue to simmer for 1-2 minutes, stirring constantly.

Allow the finished pudding to cool slightly and then spread evenly over the elderberry jelly. Chill again for 2-3 hours.

Before serving, garnish the Hugo chocolate pudding with fresh mint leaves.

Preparation Tip:

Hugo chocolate pudding in a jar is ideal for an outdoor picnic. In addition, it can be wonderfully prepared in advance.

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