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Combine the Base: In a medium saucepan, whisk together almond milk, sugar, and cornstarch until fully dissolved and smooth.
Heat and Thicken: Place the saucepan over medium heat. Stir continuously until the mixture thickens into a smooth pudding consistency—about 8–10 minutes.
Melt in Chocolate and Margarine: Lower the heat, then stir in margarine and chocolate. Keep stirring until both are fully melted and incorporated into the mixture.
Add the Cream: Remove from heat and fold in the cream. This will make your pudding cake extra rich and silky.
Chill and Set: Pour the mixture into a loaf pan or small baking dish. Let it cool to room temperature, then refrigerate for at least 4 hours or until firm.
Serve: Slice or spoon the pudding cake into bowls. Garnish with grated chocolate or whipped cream, if desired.
Serving and Storage Tips:
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