Chocolate Pudding with Cream

Preparation

1. Stir the cornflour, cocoa and salt with about a third of the cold milk until smooth.
2. Bring the rest of the milk to the boil with the sugar, stir in the cocoa mixture and bring to the boil again, stirring constantly. Then simmer for about 1 minute.
3. Stir in the vanilla extract (and rum-soaked raisins, if you like) and pour the pudding into a mould rinsed with cold water or into small dishes.
4. Leave to cool, then chill for at least 2 hours.
5. Before serving, top with whipped cream and fruit, if you like.

Drink with it

• Fortified wine · excellent match

  Ruby port or Banyuls, lightly chilled, in small sips

  The berry fruit and sweetness of the fortified wine settle on the cocoa, and the cap of cream softens the alcohol and tannin.

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• Cream liqueur · excellent match

  Cream or coffee cream liqueur, chilled

  The creamy liqueur extends the soft cocoa flavour and suits the cap of cream.

• Aged rum · good match

  Aged rum, neat or with an ice cube

  Vanilla and caramel notes of cask-aged rum combine with cocoa, and the rum-soaked raisins in the pudding build a bridge.

  Drinking rum neat: how to get to know a bottling ↗

• Dark beer · good match

  Milk stout, not too cold

  Lactose and roasted malt extend the cocoa and cream, and the delicate bitterness keeps the sweetness in check.

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