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White chocolate pudding with poached plums

Paul Hollywood from Great Food Live
If you're in the mood for an indulgent treat, try Paul Hollywood's scrumptious chocolate puds, served with poached plums

White chocolate pudding with poached plums

Method

1. Preheat the oven to 190C/gas 5. Melt the white chocolate in a heatproof bowl suspended over a pan of simmering water. Allow to cool slightly.

2. Meanwhile, whisk together the egg yolks with 50g of caster sugar until pale.

3. Fold the egg mixture into the melted chocolate, then mix in the vanilla flavouring.

4. In a separate bowl, whisk the egg whites until soft peaks form, then fold in the remaining caster sugar.

5. Fold a third of the whisked egg whites into the white chocolate mixture.

6. Fold the almonds and breadcrumbs into the remaining whisked egg white, then add to the white chocolate mixture.

7. Half-fill 2 dariole moulds with the mixture, then place the moulds in a deep roasting tray.

8. Pour hot water into the tray around the dariole moulds. Bake for 30 minutes until the puddings have risen.

9. For the topping, place the water and caster sugar in a saucepan and bring to the boil.

10. Once the sugar has dissolved the water will become clear. At this stage, remove the syrup from the heat and allow to cool.

11. Add the plum halves to the syrup and bring to the boil. Remove from direct heat.

12. Turn out the white chocolate puddings onto serving plates and top with the plums and syrup. Serve with double cream.