Baked dark chocolate millionaire pudding

  • 250g dark chocolate
  • 125g sugar
  • 2 eggs
  • 125g butter
  • 50g cocoa powder
  • 40g plain flour
  • 1 tbsp cornflour
  • 100g butter
  • 50g caster sugar
  • 100g plain flour
  • 50g cornflour
  • salt (pinch of)
  • ½ vanilla pod (seeds of)
  • 1 tin Carnation caramel
  • 200g cinder toffee ice cream
  • sea salt flakes (to sprinkle)
  • cocoa powder (to dust)
  • 4 ramekins or 1 large dish

For the Shortbread

Place all the ingredients in a mixer and combine well to form a dough. Wrap in cling film, rest for at least 30 minutes.

Preheat the oven to 180oC (fan).

Roll the dough on a lightly floured surface to 1cm thick. Place on a non-stick baking sheet and bake for 6-10 minutes. Leave to cool.

For the Chocolate Pudding

Whisk the sugar and eggs together until fluffy and white. Melt the chocolate and butter together over a bain-marie or in a microwave. Once melted, add the chocolate mix to the egg mix and whisk together.

Gently fold the dry ingredients into the chocolate mixture. Spoon the mixture into individual ramekin dishes or an ovenproof dish and put to one side.

To Serve

Preheat the oven to 180C (fan).

Bake the chocolate mixture for 5-10 minutes, depending on the size of the dish you are using. The pudding should be soft in the middle and crusty on the surface.

Place the Carnation caramel into a squeezy sauce bottle. Inject a little caramel into the cooked pudding to create little pockets of runny caramel inside the warm pudding. Dust with cocoa powder.

Break the biscuits over the top of the pudding to give a crunchy topping. Serve with a scoop of cinder toffee ice cream topped with a little more caramel sauce and a pinch of sea salt flakes.