Chocolate Pudding

In a small saucepan, combine gelatin and 100ml water, mix well and allow it to moisten for about 30 minutes.

In a larger saucepan, combine brown sugar and cocoa powder.

Pour in the milk, mix well with a whisk until all the lumps are gone.

Place the saucepan over heat, bring to the boil and stir frequently - so that sugar dissolves completely.

When it comes to the boil, add in the chocolate, torn to pieces.

Stir until it dissolves completely and remove from the heat.

Place the small saucepan with the moistened gelatin over heat.

Heat well and mix until the gelatin melts. Don't simmer, or it will lose its gellyfying properties.

Pour the gelatin over the milk and chocolate mixture, stir.

I chose to place the pudding into a large shape and then cut it into portions. For this, I lined a 24x10cm loaf dish with plastic wrap.

It's easier to skip this step and just spoon the pudding into small serving glasses/bowls.

Then pour the pudding into the loaf dish.

Refrigerate for at least 4-5 hours, so that gelatin can do its job properly.

Remove from the fridge and carefully turn the pudding over on a platter or on a large plate.

Carefully remove the loaf dish and the plastic wrap.

Optionally, you can garnish with some cocoa powder on top.

Cut into portions with a knife.

Skip these steps if you are using individual serving dishes.

And serve with pleasure, it's a fine, tasty chocolate flavoured pudding.

Enjoy!