Chocolate Pudding

My mother Angela Wijetunge's recipe

Ingredients

482 ml milk (2 cups + 2 tbsp)

150 g cooking chocolate - I used dark

60 g butter

60 g sugar

40 g corn flour

A pinch of salt

Cocoa powder, cream or fresh fruits for garnish

Method

Get the individual bowls or one big dish ready by buttering them.

buttered dishes

butter, sugar, salt and cornflour

milk and grated chocolate

Melt butter, sugar and a pinch of salt in a saucepan. Add chopped Dark/Milk chocolate.

Sift in the corn flour until you get a smooth consistency.

Butter sugar and salt

grated chocolate added

corn flour added

Gradually pour in the milk while continuously whisking to create a smooth mixture.

Cook until it thickens for about 5 minutes.

stir till thick

1 cup of milk added

2nd cup & 2 tablespoons

Pour the pudding into slightly oiled individual serving dishes or a large bowl. Let it cool at room temperature for a bit before refrigerating. Cover the pudding with plastic wrap, making sure it touches the surface to prevent a skin from forming.

beat till thick

pour into jars and cover with cling film

Refrigerate for at least 2 hours, or until it is completely chilled and set. You could either unmould or eat as is.

Once the pudding is chilled, you can serve it as is or with a topping of your choice. Cocoa powder, whipped cream, chocolate shavings, or fresh berries - Let your imagination run riot!!.