Place all ingredients except the chia seeds and whipped cream into a small saucepan over medium heat.
Heat until the mixture is just starting to simmer and turn off the heat. Allow to steep for 2 minutes.
Put the chia seeds into a heat proof container.
Pour the hot liquid through a fine strainer and into the heatproof container with the chia seeds. Stir gently and ensure all the chia seeds are all covered.
Cover the container loosely with cling film to allow the steam to escape and refrigerate for at least 4 hours. Don't put the hot mixture into a shaker bottle or jar and shake, as the heat will cause a very messy explosion.
Remove from the fridge and stir well. Evenly split the pudding between 4 glasses and top with the whipped cream. Enjoy!