Homemade Coffee Milk Pudding

This pudding is a study in contrast: a pale, creamy milk layer beneath a darker, lightly sweet coffee layer, each set with gelatin and chilled until firm enough to unmold.

The two-tone look is simpler than it appears, it just takes patience. Set the milk layer in the fridge first until firm, then pour the cooled coffee mixture gently on top so the two stay distinct rather than blending into one muddy color.

Temperature is the trick. The coffee layer must be fully cooled, but still pourable, before it meets the set milk layer; pour it warm and it melts the layer beneath and the line blurs.

A touch of golden syrup in the coffee layer adds a mellow sweetness and a hint of caramel that rounds out the coffee’s bitterness, while vanilla ties both layers together.

Kitchen Tips

• Bloom the gelatin in hot water until fully softened before stirring it into the warm mixtures, so it dissolves without lumps.
• Let the milk layer set firm before adding the coffee layer, so they stay cleanly separate.
• Cool the coffee mixture completely before pouring it over the set milk layer; warm liquid melts the layer below.
• Grease the moulds lightly so the pudding turns out cleanly.

Variations

• Add a third layer, or swirl the two together, for a marbled effect.
• Use strong espresso for a more intense coffee layer.
• Top with whipped cream or a dusting of cocoa before serving.