Gluten-free chocolate chia puddings

Instructions

1 Pour the custard and milk into a medium saucepan. Add the vanilla pod and seeds, followed by the cocoa powder, chocolate and sweetener.

2 Set over a medium-low heat and warm slowly, whisking gently, for a couple of minutes until the chocolate is completely melted. Remove from the heat and discard the vanilla pod.

3 Add the chia seeds to the mixture and whisk again until well combined.

4 Divide half the raspberries among 4 small jars or glasses (that each hold about 280ml). Spoon the chia mixture into the glasses and transfer to the fridge for 2 hours to chill. Pile the remaining raspberries on top of the puddings just before serving.