Step 1

Place sugar, unsweetened cocoa powder, cornflour, milk and butter into mixing bowl and cook 10 min/90°C/speed 4.

Step 2

Brush 6 ramekins or serving glasses (6 cm diameter) with water or rum to lubricate the sides. Transfer pudding mixture into ramekins or serving glasses. Allow to cool for 15 minutes then cover with plastic wrap and place into refrigerator to set for a minimum 6 hours or overnight. Clean and dry mixing bowl.

Step 3

Once puddings are set, insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3, watching cream carefully through hole in mixing bowl lid to avoid over-whipping. Remove butterfly whisk.

Step 4

Carefully turn out puddings onto 6 individual serving plates, soaking the base of your ramekins in hot water for a few seconds to loosen if required or serve straight from serving glass. Serve puddings immediately with a dollop of whipped cream on top or on the side.