Vanilla pudding

Whisk sugar and cornflour into a little cold milk, then gradually whisk in the rest. Heat, stirring, until it thickens and bubbles; cook for one minute, stir in vanilla and cover the surface with cling film while it cools to prevent a skin.

Press cling film directly onto the surface while the pudding is still warm, rather than just covering the bowl. Chill it before serving.

Cover it and refrigerate promptly; use within three days. Don’t leave it at room temperature for more than two hours.

You can, but freezing often makes it watery or grainy when thawed. It is better chilled, or used in a frozen dessert where a change in texture matters less.

Top it with sliced banana, berries, stewed fruit or a little grated chocolate. It also works as a filling for a trifle or a layered dessert with biscuits and fruit.

Yes, in trifles, layered desserts and as a filling for tarts, though it is usually thicker and less eggy than custard. Thin it with a little milk if you want a softer pouring consistency.

A small pot of about 110 g contains 112 kcal. Toppings such as cream, biscuits or chocolate add to that.