Some old milk was staring at me from the refrigerator. Doing a quick toss between a cold coffee and pudding, pudding won out. I had in mind a recipe from a long time that I wanted to check as well. The resultant pudding is silky, luscious and delicious. A few bites are all you need. Give a crunch to it by adding some roasted almonds or walnuts. This pudding can go into your trifle as well. The proportions below are approximate at best. It is a very forgiving recipe, a little less or more will not harm the outcome. The measure is for approx 4 servings.
4 cups milk, whole if possible
1 1/2 tablespoons corn flour
1 tablespoon cocoa powder
1/3 cup bittersweet chocolate, grated
4 tablespoons sugar
Heat the milk in a heavy bottomed vessel, leaving aside 1/4 cup and bring it to a boil. Mix the cornflour and cocoa in the remaining milk, making sure there are no lumps. Add to the hot milk, stirring constantly. Add the chocolate at this time as well. Cook for about 15 minutes on medium heat till the milk thickens. There will be a shine to the milk as well. Taste for sugar and adjust if needed. Strain the pudding to remove any lumps. Nuts, if desired, should be added at this time. This is also the time to cool it to room temperature to use in a trifle. Pour into ramekins and let it set in the fridge for about 1 hour.
To serve, garnish with some chocolate shavings and serve cold!