Creamy Cornflour Pudding

1In a small bowl, mix the cornflour (¼ cup) with a splash of milk (4 cups) to create a smooth paste.

2In a saucepan, combine the remaining milk (4 cups) and sugar (½ cup) over medium heat, stirring occasionally until the sugar (½ cup) dissolves.

3Slowly whisk in the cornflour (¼ cup) paste into the milk (4 cups) mixture, stirring constantly to prevent lumps.

4Cook the mixture over low heat, stirring continuously until it thickens to a pudding-like consistency.

5Remove from heat and pour the pudding into individual serving bowls.

6Let it cool to room temperature, then refrigerate for at least 2 hours to set.

7Serve chilled and enjoy the creamy goodness of this cornflour (¼ cup) pudding!