Pour 3/4 l of ŁACIATE milk into a saucepan. Simmer gently over a low heat. Add the sugar.

Break in the chocolate and melt it in a bowl over a pan of gently simmering water.

Add ŁACIATE extra butter.

Allow the chocolate to melt, and then gradually pour in the warm milk.

Stir constantly. Place the saucepan with the combination of chocolate and milk over a low heat.

Dissolve the flour in 1/4 l of cold ŁACIATE milk in a small bowl or a cup.

Before you put the content of the cup into the saucepan, you have to “warm up” the mixture of cold milk and flour by adding (in small batches) the warm part of dessert to it (only a couple of tablespoons).

Then pour in the milk with flour to the chocolate with milk. Stir all the time! The mixture should get thicker. Once the dessert has been brought to the boil, remove from the heat and divide between little glass bowls.