Chocolate Almond Custard Pudding

Instructions

1. 1

   In a small bowl, dissolve the Bakers gelatin in a little warm water and set aside.

2. 2

   In a saucepan, combine the Bush cocoa powder, Weikfield custard powder, and sugar.

3. 3

   Gradually add the milk to the saucepan, stirring continuously to avoid lumps.

4. 4

   Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.

5. 5

   Remove the saucepan from the heat and stir in the dissolved gelatin until fully incorporated.

6. 6

   Chop the almonds and fold them into the custard mixture.

7. 7

   Pour the mixture into serving dishes or a large bowl and let it cool to room temperature.

8. 8

   Once cooled, refrigerate the pudding for at least 2 hours or until set.

9. 9

   Serve chilled, garnished with additional chopped almonds if desired.