Chocolate overload pudding

Method
Prep:20min  ›  Cook:5min  ›  Extra time:3hr chilling  ›  Ready in:3hr25min 

1. Chop up the muffins and place in the bottom of a large, preferably transparent, bowl (pyrex is ideal as it is heatproof). You want to see the layers!
2. Pour chocolate sauce over the muffins (as much or as little as you prefer). This is the first layer.
3. Make 1 pint of custard: Combine the custard powder and sugar in a basin then add a couple of tablespoons of milk from the 600ml and mix to form a paste. Heat the remaining milk to nearly boiling then pour over the custard mix. Return to the heat and stir until thick and creamy, about 5 minutes. (You cannot use instant custard as it doesn't set).
4. When ready, add some chocolate sauce to the custard and beat until well blended and slightly cooled. (It must still be warm to penetrate the muffin layer)
5. Pour custard over the muffin base, making sure to cover them completely and with an inch or two depth above the top to make the second layer. Put into the fridge for a couple of hours to cool completely.
6. Just before you serve, remove pudding from the fridge and cover the top with the whipped cream. The squirty kind makes a nice swirly finish and gives a good depth without being heavy. Crumble the Flakes® and sprinkle on top of the cream. Serve cold and wait for the reaction!

Tip

The amounts of chocolate can easily be adjusted to suit your taste. For a change you can mix strong black coffee into the custard instead of chocolate . This makes a gorgeous mocha dessert. Or just a good measure of Madagascan vanilla essence makes it much lighter but still very tasty. This pudding just keeps on giving and adapting whatever the occasion!