When we hear „pudding", the first thing that comes to mind is a sweet. But in seventeenth and eighteenth-century English cooking the word also meant savoury dishes. The chocolate pudding as we know it today was popularised much later, when cocoa powder and cornstarch became common ingredients. Today it is an international dessert: simple, rich and perfect for the hottest days, since it is served cold.

It is a dessert with a smooth, dense texture, similar to a firm cream. Stable enough to eat with a spoon, and yet silky. The base is milk, cocoa or chocolate (this is worth investing in quality, since it is the main ingredient), sugar and a thickener. Most often that is egg yolks, gelatin or, most practically, cornstarch.

Cornstarch is a favourite in confectionery because it thickens liquids quickly and easily. In chocolate pudding it gives a creamy, uniform texture without the need for many eggs. In fact, in many modern recipes cornstarch completely replaces the yolks - and the result is just as good.

For a dish of four to six portions you will need: 500 ml full-fat milk, 100 g sugar, 30-40 g pure cocoa powder, 40 g cornstarch, a pinch of salt and, if you like, a teaspoon of vanilla and 20 g of butter for shine. The process is simpler than it sounds, and the trick is in one step most people skip.

First mix the dry ingredients while the pot is still cold - sugar, cocoa, cornstarch and salt. That is exactly what prevents lumps from the very start. Then gradually add the milk, stirring constantly with a whisk until you get a smooth liquid mixture, and only then put it on medium-low heat. Within a few minutes it will start to thicken; when it bubbles a little, it is done. Take it off the heat, add the vanilla and butter, and pour into small moulds.

The last detail: cover the surface with cling film that touches the mixture, so it doesn't form a skin. Leave it to cool, then into the fridge for at least three to four hours. The final texture should be firm but creamy. Neither expensive nor complicated - just a little patience and a cold chocolate dessert that looks like it came from a restaurant.