SERVES 3 PREP 15-20 mins COOK 15 mins EASY

For the puddings

60g butter, plus extra for the ramekins

2 tbsp cocoa powder

100g 70% dark chocolate

2 eggs

100g caster sugar

1/2 tsp malt powder (we used Ovaltine) For the cream

100ml double cream

2 tbsp muscovado sugar

1 tbsp malt powder

To serve 9 Maltesers, crushed into large chunks

3 glacé cherries, cut in half

1 tbsp chopped salted pistachios 1 Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.

2 Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.

GOOD TO KNOW iron

PER PUDDING 798 kcals • fat 54g • saturates 32g • carbs 65g • sugars 58g • fibre 5g • protein 10g • salt 0.5g