Mix pudding powder, sugar and 6 tablespoons of milk. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute
Let the pudding cool down a little, stirring several times. Stir in about 3/4 of the mocha beans
Divide the remaining mocha beans into four mocca bean moulds rinsed with cold water (approx. 150 ml content). Fill the pudding on top. Chill for about 4 hours
Whip the cream until stiff and allow the vanilla sugar to trickle in. Use a knife to remove the pudding from the rim of the mould. Turn out onto four dessert plates. Serve with cream and advocaat
- If children eat along, simply leave out the chocolate mocca beans and replace the advocaat with vanilla sauce
- Fill the pudding into dessert bowls instead of turning it over, let it cool down and serve in it. Pour cream and egg liqueur on top