Sieve custard powder, cocoa powder and sugar together.
Although if your custard powder and cocoa powder are not lumpy then this step can be omitted and the ingredients just mixed well together.
Tip into a saucepan.Add 8 tbsp of plant-milk.Mix well to a smooth paste.
Over a low-medium heat begin adding the rest of the plant-milk a little at a time and whisking with a fork or spoon to avoid lumps.Add vanilla and stir.
Bring to a simmer, stirring all the time.The custard will get suddenly lumpier as it heats so stirring is needed.
Once simmering lower the heat and stir for a few minutes or until the custard thickens.Keep stirring as the custard will be thin one moment and thick the next!
Once the chocolate pudding is at the desired consistency remove from the heat and decant into serving dishes. Or enjoy hot.
For a chocolate pouring custard perhaps to accompany a different dessert simply add a little extra plant-milk and stir well to thin the pudding into more of a custard.
Chocolate pudding will continue to thicken off the heat and will set quickly so place into serving dishes immediately.Once cool place in the fridge until chilled.
Nutritional data is for guidance only and is not a strict calculation as ingredients vary and data is run through computerized apps.
Store chocolate pudding in the fridge for up to 3-4 days. If keeping in the fridge for a few days its best to add a cover to the ramekins/dishes to prevent taking on different tastes from the other food in the fridge.
Small reusable tubs are ideal for storing chocolate pudding in and enjoying with school, college or work pack lunches. A great money saver.