Just 5 ingredients in this easy pudding – a bit like blancmange, but made in a double boiler. Use a basin that will sit nicely over a pan
of boiling water without the bottom touching the water. Into this basin put 35g of cornflour, 100g of sugar, mix well and slowly whisk in
700ml of whole milk. Place the basin over the pan of simmering water and stir from time to time as it slowly thickens, about 20-25 minutes.
Add 150 g dark chocolate (70% cocoa solids) broken into small pieces and continue to stir for 4-5 minutes, until the chocolate is melted
and the pudding is smooth and thick. Remove from the heat, stir in 1 tsp vanilla extract and pour into serving dishes. Cover the tops with
cling film to stop a skin from forming, let cool then chill for an hour or so before serving. To serve, take out of the refrigerator, remove
the cling film, whip double cream until soft peaks form, spoon a dollop onto each pudding, top with some fresh raspberries and enjoy.