In a medium sauce pan, stir together the maple sugar, cocoa powder, lavender, corn starch, and salt.

Heat over medium-low and whisk in the milk.

Whisk in the egg yolks and stir until smooth.

Continue to stir until the mixture begins to boil.

Reduce heat to low and stir a few minutes until the pudding thickens.

Strain the pudding through a wire strainer and discard the lavender and any lumps that remain.

Stir in the butter and vanilla.

Place in an air tight container and chill until ready to serve.