Whisk all the ingredients in a heavy bottom saucepan. Simmer, stirring constantly, until the pudding begins to thicken slightly like a custard. Take off the stove and whisk well. Let it cool for a short while, whisking on and off to prevent a skin from forming on the top. Pour into dessert glasses and refrigerate to set for 4-6 hours or overnight.

Dust the tops with cocoa powder and garnish with chocolate flakes, edible flowers etc.

Note: You can also whisk the milk and cornflour in a saucepan and simmer, stirring constantly, until it begins to thicken slightly. Take off heat and add in finely chopped chocolate. Stir until smooth.

Add ins: Instant coffee, cinnamon, orange zest, vanilla, garam masala, a dash of liqueur etc.