Put the water and liquorice pellets into a small saucepan (such as a milk pan) and bring to the boil, stirring or whisking frequently to help the liquorice melt

Once it starts bubbling, turn off the heat and leave for 5 minutes, stirring or whisking every now and again

Turn the heat back on and whisk in the sugar, then the cream, and bring up to a bubble. Remove from the heat.

Spoon the cornflour into a little bowl, cup or ramekin and slake it with the milk: which is to say, whisk in the milk until you have a smooth paste

Pour this, whisking as you go, into the mixture in the saucepan. Still whisking, put the pan back on the heat and bring back up to a bubble, whisking all the while, for 20-30 seconds, or until thickened

Divide between 2 heatproof glasses or cups and - unless you want to eat this hot - cover, touching the surface of the puddings, with cling film or baking parchment that you've wet with cold water then wrung out (this is to prevent a skin forming) and put them in the fridge to chill for at least 2 hours or overnight.

Allow the puddings reach room temperature before serving. Remove the cling film/parchment and smooth the tops with the back of a teaspoon. Put the salt flakes on the table to sprinkle over as you eat, if desired