In my previous life we would drive through the Mont Blanc tunnel to the Italian border seeking pizza for lunch. But, before pizza, we would stop for morning coffee. There is an alpine village at the far end of the tunnel with little coffee shops which serves the best. hot. chocolate. ever. I have sought such delicacies ever since, with no satisfaction.

I now know what i was drinking (spooning) in that den of sweet decadence; Budino di cioccolato (as found in Nigella Lawson's Express).

250ml full-fat milk
125ml double cream
60g caster sugar
1 x 15ml tablespoon cornflour
35g cocoa powder
2 x 15ml tablespoons boiling water
2 egg yolks
1 teaspoon vanilla extract
60g dark chocolate




Put the kettle on, and warm the milk and cream in a saucepan (or in the microwave).



Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and whisk to a paste.

Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.

Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking until the mixture thickens to a mayonnaise consistency. Nigella reckons about 4 minutes .. if, like me, your heat is too low it will take longer. I slowly increased the heat until the mixture swelled.

Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small glasses or cups.

Serve straight from the pan to warm the cockles of your heart.

Alternatively, cover the tops of the cups, allowing the cling film to rest on the surface to stop a skin forming, and refrigerate. Take out of the fridge a little before serving (with cream, perhaps).



Or with macaroons, if you fancy (and a good use of the 2 spare egg whites).



My poison leg is slowly repairing. I was shocked today at how weak my balance is on that side of my body (thanks for asking xx).