Hot Chocolate and Toasted Marshmallow Pudding

Sunday morning started around 6:30 am for me.  I got up and grabbed my carefully chosen race clothes that I had laid out the night before.  I came downstairs got myself some water and Fruit Loops (breakfast of champions) and looked outside.  The rain looked to be holding off but I wasn’t sure for how long.  I laced up my running shoes and walked out the door, filled with nervous energy.

I got in the car and drove to my bff’s house, we switched cars and drove up to UBC where the race was happening.  Thank goodness she went to the university and knew where she was going.  I would have been completely lost without her.  We checked out the start/finish lines, made decisions about jackets vs. no jackets and checked out bags.

We went outside and lined up.  I couldn’t believe how many people there were.  Some Nights was playing, my adrealine was pumping and finally the gun went, after a tiny glitch we began running.  My bff pulled away and I was alone.  I had my playlist all set on my ipod, cranked the music and ran slowly, not wanting to use all my energy in the first 10 minutes.

People were passing me left and right.  I wondered if I would be able to make it, if I was out of my element.  We came to a hill about 2 1/2 k in and I watched people slow and stop as I just kept going.  The rain started to pelt down on and off and there was a point where for about a kilometre before the turnaround the runners ahead were going the opposite direction.  I was so busy looking for my bff that I totally forgot I was running.

I hit the half way point and felt great.  My ankle hurt a bit but nothing that would stop me.  I knew if I had made it half way I could make it the rest.  I kept running and noticed the 7k marker.  I decided that if I could run all the way to the 8k marker that I could walk for a couple minutes if I needed to.  So I kept running.

All of a sudden I saw the 9k marker.  Only 1k left.  That I could do.  I knew I had energy left so I dug in and picked up my pace.  I ran, and ran and ran for what seemed like forever.  I seriously think that should have been the 8k marker ;) .  I had to stop and walk for about 30 seconds but realized that felt worse than running.  There was turn after turn and no finish line in site.  Finally, I saw the finish line, looked up at the time and realized I could come in under my goal time of 1:10.  I picked up the pace and gave it all I had.  My bff was standing at the finish line cheering me on.

My final time was 1:07:11.  My bff 1:00:08.  I felt like I could take on the world.  I am a little sore today and already I am looking for my next race.  I think that the trick for me to keep running and training is to always have  a race scheduled.  I never, ever, ever would have thought I would run a 10k.  I never would have thought that a bunch of food bloggers miles and miles away would inspire me, cheer me on and change my life.  #RFR5K for life!!!!

Now on to the food.  I have made this pudding 3 times in 7 days.  It is so easy, and delicious.  The pudding can be served warm or cold, I prefer warm, but the marshmallows MUST be warm.  There are so many things you can do with this, add peppermint or crushed up candy canes, espresso powder, fold in strawberries or raspberries, cinnamon, the list just goes on and on.  And of course you could always make these in ramekins with a graham cracker crust for a s’more pudding.

Hot Chocolate and Toasted Marshmallow Pudding

Hot Chocolate and Toasted Marshmallow Pudding


  • 1 1/2 c half and half
  • 1 c milk (either 1% or 2%)
  • 1/4 c cornstarch
  • 5 individual packages of hot chocolate mix
  • 1 oz dark chocolate chopped
  • 10 large/regular sized marshmallows cut in 1/2


  1. In a medium sauce pan whisk together half and half, milk, chopped chocolate and hot chocolate mix. While whisking constantly add in your cornstarch. Turn on heat to medium and whisk often until it begins to thicken.
  2. Once it starts to thicken do not stop whisking, making sure to get into the corners, whisk until it becomes thick enough that you can see the whisk marks in pudding and will coat the back of a spoon.
  3. If you are serving warm place in your serving container of choice, distributing evenly between the 4. If you are serving cold place in a bowl and place a piece of plastic wrap directly over the pudding and refrigerate for 4 hours or longer.
  4. To toast marshmallows turn on broiler. Place over rack in the middle position in your oven. Line a baking sheet with parchment paper. Spray parchment paper with non stick spray. Place marshmallows in a single layer. Place in the oven and watch like a hawk until browned. It will only take a minute or two.
  5. Gently remove marshmallows and place on top of pudding.
  6. Enjoy.
  7. Note: You can also serve pudding in ramekins and toast marshmallows directly on top.
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