Allergy free chocolate pudding recipe (using home made chocolate)

Ingredients

• 1 cup of sugar
• 1/4 cup cocoa powder (I used the chocolate experiment #1, grinding it again)
• 1/4 cup cornflour
• 1 large can coconut milk
• 1/4 tsp spices of your choice: nutmeg, cinnamon, chilli, cardamom

Method

• Place the sugar, spices, cocoa and cornflour in a medium saucepan.
• Whisk together so there aren't any lumps.
• Heat and mix in milk to create chocolate pudding.
• Turn the heat to medium and add the coconut milk.
• Whisk the pudding mixture continuously over a medium heat.
• Wait for the chocolate pudding mixture to thicken.
• When the chocolate pudding can coat the back of a metal spoon evenly the pudding is ready.
• Don't worry if the pudding doesn't seem thick enough yet. It'll thicken up as it cools.
• Pour into ramekins.
• Place a sheet of plastic wrap over the pudding, pressing down gentle so that the plastic touches and covers the top of the pudding. This is to prevent a skin from forming.
• Allow to cool for 15 minutes.
• Refrigerate and serve.