Hasty Chocolate Pudding

In a microwave-safe bowl whisk together the sugar cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.

Place in the microwave and cook for 3 minutes on high. Stir then cook at 1 minute intervals stirring between cooking times for 2 to 4 minutes or until shiny and thick. Stir in vanilla.

Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming and chill in the refrigerator. Serve cold.