Forget instant pudding mix. This creamy vanilla dessert tastes way better than any store-bought version and requires only a few ingredients (and maybe a bit of patience). Milk is gently cooked until thick and creamy, then finished with toasted almonds and scattered chocolate chips. It sets nicely as it cools and can be served straight from the fridge or at room temperature.

Ingredients

• 1 litre full-cream milk
• ⅓ cup sugar
• 3 tbsp cornflour
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup almonds, roughly chopped and lightly toasted
• ¼ cup chocolate chips or grated dark chocolate

Method

1. Pour 750 ml of the milk into a medium saucepan and place over medium heat.
2. Add the sugar and salt and stir until dissolved.
3. In a small bowl, whisk the remaining milk with the cornflour until smooth.
4. Once the milk is hot but not boiling, slowly whisk in the cornflour mixture.
5. Continue cooking, stirring constantly, until the pudding thickens and coats the back of a spoon.
6. Remove from the heat and stir in the vanilla.
7. Spoon the pudding into serving glasses or bowls.
8. Scatter over the toasted almonds and chocolate chips.
9. Allow to cool slightly, then refrigerate until set, or serve warm if preferred.