Chocolate Pudding

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Overview

Serves: 2

Add the cocoa powder, cornstarch and salt into a saucepan and whisk well to combine.
Pour in the maple syrup and milk, whisking as you pour. Turn the heat up to medium high and continue to whisk until the mixture comes to a gentle bubble.
Continue to cook and whisk for an additional minute on low heat until it becomes thick and smooth.
Turn off the heat and whisk through the Buttery spread and vanilla extract until the spread has melted evenly throughout.
Distribute evenly into two ramekins or glasses. Allow to sit at room temperature for 15 minutes until cooled slightly then cover and transfer to the fridge to set for minimum 2 hours or overnight.
Once cooled, decorate and garnish if desired and serve.

You can adjust the consistency/texture of the pudding by using more or less cornstarch. Eg. for a runnier/softer pudding, reduce by 1-2 tsp.