Chocolate pudding

INGREDIENTS FOR 6 PUDDINGS
500 g whole milk
100 g 72% dark chocolate
100 g sugar
100 g butter
50 g flour

I put diced butter and sugar in a non-stick saucepan.

I add chopped chocolate.

Then a little milk from the quantity.

I melt over heat, stirring.

It should be smooth and glossy.

I remove from heat and sift flour into the chocolate mixture.

I whisk out lumps and add remaining milk.

I return to heat and boil a few minutes, stirring until thick. If lumpy, strain before returning to heat.

I cook a few minutes and pour into moulds.

I cool before refrigerating a few hours. To release, dip mould briefly in hot water, run a knife around and turn out. Decorate with whipped cream or biscuits.

A simple, perhaps forgotten childhood dessert from before today’s fashionable creams. I successfully brought it back; one large mould works too.