Ingredients200g good quality dark chocolate
3 tbsp caster sugar
480ml double cream
1 tsp vanilla essence
4 egg yolks
One 200g packet of sponge fingers (or enough to line the top and sides of your chosen container)
300ml whipping cream
3 egg whites
2 tbsp icing sugar
Handy HintHandy hint 1 - Line the inside of your bowl with a sheet of foil before filling it with the sponge fingers and chocolate mixture. This will make it easier to remove the pudding from the bowl once it is frozen. Handy hint 2 - Before starting, make sure you can fit your dish into your freezer, with plenty of room to spare.
Method1. Melt 200g of chocolate in a heatproof bowl over a pan of simmering water. Make sure the bowl does not touch the water. Set aside to cool.
2. Heat 160 ml of double cream over a low flame until it just begins to steam.
3. In a separate bowl, whisk together the egg yolks and sugar.
4. Add half of the hot cream to the egg / sugar mixture, stirring constantly until thoroughly combined.
5. Add the warm egg-cream blend back into the rest of the hot cream in the saucepan and cook over a low heat, stirring constantly for a few more minutes.
6. Remove from the heat and stir in the vanilla extract and cooled melted chocolate. 7. Chill this chocolate custard mixture thoroughly - at least 30 minutes in the fridge.
8. Once the mixture is chilled, beat the remaining 320 ml of double cream in a separate bowl until it forms stiff peaks.
9. Stir a couple of tablespoons of the beaten double cream into the chocolate custard mixture, and then gently fold in the remaining double cream.
10. Arrange the sponge fingers around the sides and bottom of your (freezer-proof) dish.
11. Spoon the mixture into the dish making sure all the fingers are covered. Lay any remaining sponger fingers across the top of the mixture.
12. Cover with tin foil and place in the freezer for a couple of hours.
13. Once the pudding is frozen solid, whip the egg whites until they form stiff peaks.
14. Add the icing sugar to the whipping cream and then whisk until it forms stiff peaks.
15. Gently fold the whipped egg whites into the whipped cream.
16. When the pudding is set, remove it from the freezer. Remove the bowl from the pudding by upending it onto a plate or board.
17. Completely cover the pudding with the whipped cream / egg white mixture, ensuring it is sealed around the edges.
18. Sprinkle or scatter chocolate swirls on the top and sides of the pudding.
19. Cover and replace in the freezer until it is served.