In a small saucepan, combine cocoa powder, cornflour, sugar, salt, and instant espresso. Whisk in whole milk and continue whisking until all lumps have dissolved. Whisk in Baileys Irish Cream.

Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling until thickened, about 5 minutes.

Remove saucepan from heat and transfer pudding to desired bowls or ramekins. Chill for at least one hour, or until ready to serve.

Just prior to serving, garnish pudding with nuts, fresh fruit/berries, shaved or chopped dark chocolate, homemade marshmallows, or a big dollop of homemade Baileys whipped cream.

Pudding is best enjoyed on the day it is made, but can be stored in the refrigerator for up to three days. Cover refrigerated pudding with clingfilm/plastic wrap to prevent a “skin” from forming on the top.