2 ½ cups milk
300ml carton pure cream
2/3 cup caramel-flavoured dessert topping
1/3 cup cornflour
Extra caramel-flavoured dessert topping and thinly sliced Boost chocolate bar, to decorate
Place 2 cups of the milk, cream and topping in a large saucepan over a low heat. Stir to combine.
Blend cornflour with remaining milk in a small jug until smooth. Whisk into caramel mixture. Continue whisking, over a medium heat, until mixture just comes to the boil and thickens.
Pour caramel mixture evenly into six heatproof glasses (200ml-capacity). Cool for 30 minutes. Cover with plastic wrap. Refrigerate for about 3 hours, or overnight until set.
Just before serving, decorate by pouring a thin layer of extra topping over puddings. Top with chocolate bar.