Chocolate and cinnamon pudding

Method

• 1
  Place the cocoa powder, cornflour, cinnamon and half the sugar in a bowl. Gradually add the water, whisking until smooth.
• 2
  Place the milk and remaining sugar in a saucepan over medium heat. Bring just to the boil. Gradually add the milk mixture to the cocoa powder mixture, whisking constantly until smooth. Transfer the mixture to the saucepan.
• 3
  Place over medium heat and cook, stirring constantly with a wooden spoon, for 5 minutes or until the mixture comes to the boil. Cook, stirring constantly, for a further 2 minutes or until the custard is thick and smooth. Set aside to cool slightly.
• 4
  Whisk together the eggs and egg yolks in a small bowl. Add to the custard and whisk until well combined.
• 5
  Place over medium-low heat. Cook, stirring constantly, for 4 minutes or until the mixture thickens (see tip). Set aside, stirring occasionally, for 10 minutes to cool. Add chocolate and butter. Stir until the chocolate melts and the mixture is well combined.
• 6
  Divide among eight 200ml-capacity serving glasses. Cover and place in the fridge for 4 hours or overnight to chill.
• 7
  Top with cream and sprinkle with cinnamon to serve.