Dronning Maud Pudding


In English, this dessert translates to ‘Queen Maud Pudding’ and is a Norwegian classic. The dessert was invented when Queen Maud, the youngest daughter of the British King Edward VII, and her husband King Haakon visited Haugesund in Norway in 1906. Originally the pudding consists of layers of whipped cream and chocolate, however, here you’ve got a slightly healthier option with natural protein from Icelandic SKYR, my all-time favourite yoghurt!

Ingredients for 4 pots

  • 75g 70% Dark Chocolate, grated
  • 4 egg yolks
  • 250g SKYR or other natural yoghurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 gelatine leaves
  • 3 tbsp boiling water


  1. Soak the gelatine in cold water for about 10 minutes
  2. Meanwhile, whisk the egg yolks with maple syrup
  3. Melt the gelatine in the boiling water and add to the egg mixture whilst whisking
  4. Carefully add the SKYR and vanilla
  5. Layer the grated chocolate and whipped mixture in your prettiest glasses
  6. Let the puddings cool in the fridge for an hour (or two if you can wait that long) and enjoy!

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