Milk pudding

Whisk the cornflour with a little cold milk until completely smooth, then whisk this slurry into hot milk. Stir continuously over a gentle heat until the pudding thickens and just begins to bubble.

Press cling film directly on to the surface while it cools, or stir the pudding occasionally as it cools. A skin forms when the surface dries out.

Either works: serve it warm for a soft, comforting dessert, or chill it until set for a firmer pudding. Cover and refrigerate it if you are cooling it for later.

Keep it covered in the fridge and eat it within 2 days. Cool it promptly rather than leaving it at room temperature for a long time.

Try it with stewed fruit, such as rhubarb, plums or apples, or add a little jam, cinnamon or grated nutmeg. Tart fruit balances the pudding's sweetness.

Milk pudding is generally spoonable and thickened on the hob, while milk flan is baked and sets into a sliceable custard, often in pastry. Milk flan has 162 kcal per 100 g, compared with 220 kcal in milk pudding.

Freezing is not ideal: after thawing, the milk pudding may turn grainy or release liquid. It is best made fresh or kept covered in the fridge.