I don’t think Rose has an American-style pudding recipe (made with cornstarch), but she does have a number of custard-based recipes.
There’s a coffee panna cotta on this site, over on the blog. http://www.realbakingwithrose.com/2005/11/coffee_my_quest_for_perfection.html
The pastry cream from the Boston Cream Pie in Rose’s Heavenly cakes is very good, but not sure if it is thick enough to serve as stand alone pudding.
My all-time favorite is the chiboust cream, listed in both the Pie/Pastry Bible and in Rose’s Heavenly Cakes. This is pastry cream lightened with whipped cream.
There’s also a creme brulee recipe in the Pie/Pastry Bible. Hers uses a pasty shell, but you could also make it in ramekins.