GIANT MELT IN THE MIDDLE PUDDING

Make sure to factor in freezing time for the centre before you start making this chocolatey spectacle.

Hands-on time 35min, plus freezing and cooling. Cooking time about 1½hr. Serves 8

175g (6oz) unsalted butter, softened, plus extra to grease 50g (2oz) cocoa powder, plus extra to dust 75g (3oz) dark chocolate, chopped 175g (6oz) caster sugar 3 medium eggs, beaten 150g (5oz) self-raising flour

FOR THE CENTRE

40ml (1½fl oz) double cream 100g (3½oz) white chocolate, chopped

FOR THE SAUCE AND DECORATION

50g (2oz) dark chocolate, finely chopped 100ml (3½fl oz) double cream White chocolate stars, optional

1 To make the centre, line a small freezer-safe bowl with clingfilm. Gently melt cream and white chocolate together in a small pan, then scrape into prepared bowl. Freeze until solid – about 4hr.

2 Preheat oven to 180°C (160°C fan) mark 4. Grease a 1.1 litre (2 pint) pudding basin and dust sides with cocoa powder. Line base with a disc of baking parchment and set aside. To make the pudding, in a heatproof bowl set over a pan of simmering water, melt the chocolate and set aside to cool for 10min.

3 Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy – about 5min. Gradually beat in eggs, whisking well after each addition. If the mixture looks as if it might curdle, beat in some of the flour.

4 Sift over the flour and cocoa powder and fold in with cooled chocolate (mixture will be fairly stiff). Spoon ⅔ of mixture into pudding basin; level. Take white chocolate filling out of freezer; remove from bowl. Peel off clingfilm and, using your hands, quickly mould into a rough ball. Place into the basin (don’t press down) then spread remaining chocolate mixture over it (it can be mounded).

5 Bake for 1¼hr. Carefully take out of oven and set aside for 5min. Meanwhile, make the sauce. Put chocolate into a heatproof bowl. Heat cream in a small pan until bubbles appear around inside of pan; pour into chocolate bowl and leave until melted. Stir briefly.

6 Invert pudding on to a lipped cake stand or serving plate (as it will ooze!). Drizzle over the sauce and sprinkle with stars, if you like. Serve. Be warned: once the pudding is opened, the sauce will flow!

PER SERVING 569cals, 8g protein, 36g fat (22g saturates), 53g carbs (39g total sugars), 2g fibre