I found this recipe in the comments section of another blog and have managed to 'Aussiefy' it. It seemed to work (with a guess about how much chocolate to use) so here it is:
Ingredients:
2.5 cups milk
3 tablespoons cornflour (corn cornflour that is, not wheaten cornflour - I've never understood how they can get away with calling wheat cornflour!)
1 teaspoon vanilla
250 grams chocolate (I used cooking chocolate)
Method:
Mix the cornflour with the milk and vanilla and heat in a large saucepan until boiling. Keep simmering for about 1 minute.
Stir in chocolate and keep heating on low heat until the chocolate has melted into the mixture.
Chill until cool.
Option: For a mocha pudding also add 1 teaspoon instant coffee powder with the chocolate
I made this pudding into a pie by making half of the 'base' recipe of the chocolate caramel slice post and cooking it in a 20 cm square dish for 20 minutes in a moderate oven. I then put the pudding mixture on top. We found that the base was a bit too thick and sweet for this recipe so next time we'll try for a gluten-free pastry base or eat the pudding by itself. The other option is to halve the base mix so it's not so thick (so this means use a quarter of the base mix I have for the chocolate caramel slice).
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