INDULGENT FRUITY PUD
Takes 40 mins + chilling serves 4 200g dark chocolate, cubed 250g ginger nut biscuits, crushed For the topping 500g mascarpone Juice and zest of 2 limes 4tbsp icing sugar 3tbsp seedless raspberry jam 125g raspberries 1 mango, chopped
1 Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth (make sure the bowl isn’t touching the water or the chocolate will burn). 2 Stir the crushed biscuits into the chocolate. Tip into a 20cm round, loose-bottomed cake tin lined with clingfilm. Press firmly, chill until set.
3 Remove the chocolate crust from the cake tin, peel off the clingfilm and place it on a serving plate.
4 Beat together the mascarpone, lime juice, grated zest from 1 lime and icing sugar. Fill the crust with the mascarpone mixture. Beat the jam with 1tbsp boiling water to soften it, stir in the raspberries and mango. Spoon over the top and scatter with lime zest.