White and Black puddings

100g white chocolate, chopped
175g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
3 large eggs, beaten
250g SR flour
1/2 tsp vanilla extract
4 tb milk
Pouring cream to serve

for the plain choc filling
75g plain choc
80ml double cream

Make the filling 30mins before making the sponge. Melt the choc with the cream in a bowl over a pan of simmering water. Stir until smooth. Remove from the heat, then pour into an ice cube tray to make 8 cubes. Chill for 30mins.

Preheat oven to 180/fan160. Put the white choc in a bowl over a pan of simmering water to melt. Stir until smooth. Remove from the heat, then cool.

In a large bowl, beat the butter with an electric whisk until creamy, then gradually beat in the sugar. When light and fluffy, gradually beat in the eggs. Fold in the flour and a pinch of salt, followed by the melted chocolate, vanilla and enough milk to give a dropping consistency. Grease 8 x 150ml dariole moulds and half fill each with the mixture. add 1 chocolate cube to the centre of each mould, then top up with sponge mix so that each mould is 3/4 full.

Stand the moulds in a roasting tin. Bake for about 25mins, until just firm. If they start the brown too much, cover loosely with foild. Run a round-bladed knife inside each mould to loosen, then turn the puddings out onto plates. Pour over cream to serve.