pour the milk & cornflour slurry into the saucepan. I like to use a sieve so no lumps enter the saucepan.
Cook this mixture on medium heat for a couple of minutes and whisk constantly to prevent lumps from forming.
When the mixture begins to thicken, take the pan off the heat and immediately pour the mixture into 2 ramekins.
Keep the pudding in the fridge for 4 to 5 hours, or until it is completely set.
Demould it carefully on a plate and dust some cocoa powder on top and enjoy!
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