Chocolate Yorkshire puddings
50ml light olive oil, for greasing
125g plain flour
100g cocoa powder
½ tsp baking powder
350ml double cream
50g milk chocolate, broken into pieces
50g white chocolate, broken into pieces
12-hole cupcake tray piping bag fitted with a smooth nozzle
Preheat the oven to 230°C/210°C fan/gas mark 8 and liberally grease the cupcake tray with the oil. Sieve the plain flour, cocoa powder and baking powder into a large mixing bowl, then whisk in the eggs, followed by the milk, sugar and 100ml of the double cream. Whisk for 1 min until smooth, then transfer to a jug.
Place the prepared oven tray in the oven for 10 mins, then open the oven door and, wearing an oven glove, hold the cupcake tray and pour the mixture into the holes. Return to the oven and close the door, then bake for 15-20 mins until the puddings are puffed up and firm. Allow to cool completely on a wire rack.
In a large bowl, whip the remaining double cream for 2-3 mins until thickened, but still soft. Place the milk chocolate pieces in a microwaveable bowl. Microwave for 1-1½ mins until the chocolate can be stirred smooth. Using a wooden spoon, fold the chocolate into the cream until completely integrated. Transfer the cream mixture to a piping bag fitted with a smooth nozzle, then make a small hole in the Yorkshire puddings and fill each with the cream. Place each pudding on a plate.
Place the white chocolate pieces in a microwaveable bowl, then microwave for 1-1½ mins until the chocolate can be stirred smooth. Drizzle the white chocolate over each pudding, and serve.