In a small saucepan, warm the milk and if using cardamom add the pods.
700 millilitres milk, 2 pods cardamom
Before it starts to boil, remove from heat and strain away the cardamom pods.
Mix in cocoa powder, sugar, salt, and cornstarch and turn the heat to medium, using a wooden spoon to keep stirring till it is all combined and to prevent the mixture from sticking to the bottom of the pan.
Once it starts boiling, boil for one minute only, stirring as it thickens then remove from heat.
Stir in the butter and vanilla till fully combined. Pour into little pots or glasses and allow to cool on the counter, then refrigerate till set (around 10 minutes).
1½ teaspoons vanilla, 3 tablespoons butter
Notes
Cardamom is entirely optional, it gives further depth of flavour.The pudding will thicken towards the end of cooking and is best kept in the fridge to set.Serve at room temperature or chilled.
Storage
Cover with plastic wrap and keep in the fridge for up to 4 days.