Stir 1/8 litre milk, whisky, pudding powder and 2 tablespoons sugar until smooth. Caramelise the remaining sugar and 4 tablespoons of water in a pot. Do not stir. Add the rest of the milk, bring to the boil and stir in the whisked pudding powder.
Bring to the boil again briefly while stirring and pour into a bowl. Let it cool down. Whip cream and vanilla sugar until semi-stiff. Pour onto the pudding just before serving. Serve dusted with icing sugar and cocoa.