2½tspGelatin Powdersee link in notes for halal gelatin powder
2tbspWarm Water
Instructions
Stir gelatin powder with the water until dissolved.
Heat the milk, sugar, cornflour and gelatin mixture in a pot. Stir continuously and remove from heat once the mixture comes to a gentle boil.
Divide the milk mixture evenly into 6 mini pudding jars/glasses.
Set aside and allow to cool down. Cover and refrigerate them for an hour for the mixture to set. Serve cold.
Notes
This recipe yields roughly 4-6 mini puddings depending on the size of jars/cups you use.
The recipe works for both full-fat milk, semi-skimmed milk and, in theory, other alternative milk as well. But full-fat milk is much preferred for a richer flavour and creamier texture.
The amount of sugar is adjustable to your personal liking.
If your pudding jar/glass doesn't come with a cover, simply use clingfilm to cover the pudding before refrigerating. Do allow the milk mixture to cool down before covering and storing in the fridge.